Rhubarb Chutney

Adapted from Martha Stewart Living, May 2010
Yield: 1 cup

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely grated
1 tbsp ginger, finely grated (about a 1-inch piece)
1/2 tsp salt
1/3 cup dry white wine
1/2 cup sugar
2 stalks rhubarb, cut crosswise 1/4 inch thick
  1. Heat oil in a medium saucepan over medium heat.
  2. Cook onion, garlic, ginger, and salt until onion is translucent, about 5 minutes.
  3. Add wine and bring to a boil.
  4. Reduce heat to medium. Add sugar and stir until it dissolves.
  5. Add rhubarb. Cook, partially covered, until rhubarb breaks down, about 5 to 10 minutes.
  6. Let cool completely.