The Bojon Gourmet

1 Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, ginger and salt and cook, stirring occasionally, without letting it brown, until transluscent, about 5 minutes. Off the heat, add the wine and raisins. Return to the heat and bring to a boil; cook for 1 minute. Add the sugar and honey and stir to dissolve.
2 Stir in half of the rhubarb and bring to a boil. Reduce the heat and simmer, partially covered, until the rhubarb breaks down, 5-10 minutes, stirring occasionally. Add the remaining rhubarb, raise the heat and bring to a boil. Reduce the heat again and simmer, partially covered, until the second batch of rhubarb has just begun to soften. (It will continue to soften from residual heat.)
3 Let the chutney cool to room temperature, uncovered, then taste for balance, adding more salt, honey or a dash of white wine vinegar if needed. Store in a jar in the fridge.