Rhubarb Chutney - cooking recipe

Ingredients

3/4 cup packed dark brown sugar
1/3 cup cider vinegar
2 tablespoons water
1 tablespoon minced peeled ginger
1 1/2 teaspoons grated lemons, rind of
1 cinnamon stick
2 cups fresh rhubarb, cut into 1/2 inch pieces
1/2 cup dried currant

Preparation

Bring all ingredients to a boil in heavy saucepan, then simmer for 5 mins until rhubarb is soft, stirring occasionally,.
Serve warm with pork, chicken or salmon.