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Rhubarb Chutney - in England this is a great way to use up the excess crop for most home growers it always comes at once! - in the United States that may not be the problem

4 lb. rhubarb trimmed and cut into small pieces
1 lb. onions, skinned and diced
2 lb. demerara sugar
1 lb. raisins
2 level teaspoons ground ginger
2 level teaspoons curry powder
1½ pints malt vinegar		 Place the rhubarb, onion, sugar, raisins, spices and ½ pint of the vinegar in a large, heavy based saucepan and cook gently until the rhubarb is soft and tender. Add the rest of the vinegar and continue cooking steadily, stirring occasionally until of a thick consistency. Pot in warm, clean jars and cover.

Sample Recipe reprinted from Favourite Cornish Recipes, J Salmon Ltd., Sevenoaks, England 
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