Rhubarb Pineapple Chutney - cooking recipe

Ingredients

4 cups chopped rhubarb
1 1/2 cups chopped fresh pineapple
1 cup water
1 cup dried cherries
1/2 cup white sugar
1/3 cup cider vinegar
1 (1 inch) piece fresh ginger root, peeled and sliced
1 large clove garlic, crushed
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper

Preparation

Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.