Rhubarb-Ginger-Blackcurrant Chutney

So here I am with a bunch of rhubarb sticks, not knowing what to do with them as they look too sour for a sweet dessert or tart.
Maybe I could cook a sweet-and-sour chutney?
Opening my fridge and my pantry to check what could go with it I found: candied ginger, maybe…nuts, hmmm, not really, sugar? A must. Preserved Blackcurrant? Worth a try…

Finally, these are the ingredients I used:

500g peeled rhubarb, cut in small pieces
1 onion, finely chopped
50g candied ginger, finely chopped
2dl balsamic vinegar
0.5dl white balsamic vinegar
0.5dl elderflower vinegar
(If not available, just use 1dl of the white balsamic vinegar)
Gingerpowder, mixed Spice, curry, cayenne pepper to your liking
3 tablespoons preserved blackcurrant
1 tablespoon sugar (me, invert sugar, you: brown or white sugar)

In a pan, bring the vinegars, ginger and onion to a boil and let simmer for 5 minutes. Add all other ingredients and let cook uncovered for about 20mins, stir well every now and then until the chutney is thick and jammy.
Turn off the heat and let the chutney sit for another 10 mins. Spoon the chutney into clean, warm jars.
Can be used to accompany BBQ-ed meet or fine cheeses.

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