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Rhubarb Chutney (from Alice)

2 pounds rhubarb, cut into 1-inch pieces
1 1/2 cups golden raisins
4 cups sugar
1 tsp salt
2 Tbsp. fresh ginger, chopped
2 cups cider vinegar

In a non-reactive saucepan combine rhubarb with all of the other ingredients, and bring to boil. Reduce heat and simmer over very low flame, uncovered, for 1 hour, or until mixture has thickened, stirring occasionally.

Process in hot water bath. Ready to use in 4 weeks, after flavors have had time to mix. Makes approximately 5 half-pint jars.

Serve with pork, chicken.