Rhubarb Chutney

Ingredients:

1 cup packed brown sugar

3 cups finely chopped rhubarb (about 1 pound)

1 cup finely chopped onion

1/2 cup cider vinegar

1/4 cup dried currants

1 tablespoon minced peeled fresh ginger

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon ground cardamom (optional)

1/2 jalapeno pepper, minced

Instructions:

1) Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.