Makes about 2 1/2 cups
about 2 # rhubarb
3/4 cup sugar
1/3 cup red wine vinegar
1 cinnamon stick
1 Tbl minced fresh ginger
3-inch strip of orange zest, thinly sliced *
1/4 tsp red pepper flakes
1/2 cup golden raisins
1/2 cup diced red onion
Wash the rhubarb under cool running water. Using a knife, trim off any leaves or blemishes on the stem. Slice length-wise down the middle of the stem, cutting the stem into two long and equal pieces. Slice these halved stems width-wise into half-inch slices. (This should yield about 4-5 cups sliced rhubarb.) Set aside.
Combine the sugar, vinegar, cinnamon, ginger, orange zest and pepper flakes in a medium sauce pot. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer 5 minutes. Add the prepped rhubarb, the golden raisins and the diced red onion. Bring to a simmer, then reduce the heat to keep at a bare simmer until the rhubarb is just tender, about 5 minutes. Cool, and store refrigerated in an air-tight container, up to one week. Or follow a basic canning procedure to keep them at room temperature.
* Slice a strip of zest, about 1-inch wide by 3-inches long, from the orange with a vegetable peeler, then using a knife, cut the strip width-wise into very thin slices.
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