Rhubarb Chutney with Apple and Raisin (Irish)

This rhubarb chutney is a delicious way to use some of spring's brightest, if less-used crops. It's easy to make, with a wonderful balance of sweet, savory and warm spice flavours. Plus, it's so versatile to use.

¾ lb fresh rhubarb, diced (375 g)
1 cooking apple, peeled, cored, and chopped
½ cup brown sugar (100 g)
½ cup apple cider vinegar (120 mL)
1 cup raisins (150 g)
1 Tbsp. lemon juice, freshly squeezed
1 tsp. fresh ginger, grated
½ tsp. ground cumin

Combine the rhubarb, apple, sugar, vinegar, raisins, lemon juice, freshly squeezed, ginger, and cumin in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 10 minutes, or until the rhubarb and apple are very soft but still hold their shape. (Do not cook into a mush.)

Let the chutney cool to room temperature; then transfer to an airtight container and refrigerate. The chutney will keep for up to 1 week refrigerated.

Makes about 3 pts (1.5 kg).