Place the sugar, vinegar, ginger, garlic, cumin, cinnamon,
cloves and red pepper flakes in a 4-quart saucepan and
bring to a boil over medium heat
Add rhubarb, red onion
and raisins
Increase the heat to medium high and cook
until rhubarb is tender and mixture thickens slightly, about
5 minutes
Cool to room temperature
Refrigerate 1 day
before using.
Yield: 3 cups
SUGGESTED USE: This tart-sweet chutney works really well
with pork tenderloin coated in the Tropical Sweet Spice Rub
(page 131).
