Rhubarb Chutney - cooking recipe

Ingredients

2 lbs rhubarb, peeled and chopped
1 medium onion, chopped fine
1 ounce fresh ginger, bruised
2 lbs sugar
1 lb sultana (raisins)
1 pint vinegar
1 ounce salt
1 teaspoon pepper

Preparation

To make this in a crock pot:
Place all of the ingredients into a crock pot.
Turn the crock pot on high and put the cover on.
Leave in the crock pot for two hours. Do not lift the lid to peak!
If, when you remove the lid, the chutney is not the consistency you would like, leave the lid off and allow the chutney to cook until it thickens to the consistency you wish.
Remove the ginger before serving.
To make this on the stove top:
Place all of the ingredients into a large, heavy pot and boil until it thickens to the consistency you wish.
Remove the ginger before serving.