1 tablespoon vegetable oil
1 1/2 cups diced onion
1 tablespoon grated ginger root
pinch pinch of {salt}
1/4 cup cider vinegar
1/4 cup sugar
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 cup dried cherries or 1 1/2 cups apple juice
1 1/2 cups cherry juice
4 cups sliced rhubarb

Warm the oil in a nonreactive saucepan. Add the onions, ginger, and salt; cover and cook on medium heat for about 10 minutes, stirring often until onions are clear.

Add the vinegar, sugar, coriander, cardamom, cinnamon, cherries, and juice and bring to a boil; then reduce the heat and simmer for 5 minutes. Stir in the rhubarb and simmer on medium heat for 10 minutes, until the rhubarb is tender and the chutney somewhat thickened.

Serve at room temp. Stored in a sealed container in the refrigerator, the chutney will keep for at least 2 weeks.