Rhubarb Chutney

Rhubarb rinse, clean, cut into coarse pieces. Remove the peel from the fresh ginger, finely dice. Caramelize sugar in saucepan until light brown. Add rhubarb and ginger. Add raspberry vinegar and water. Cook, uncovered, over medium heat until liquid is reduced. Add coarsely chopped green peppercorns, cool. Serve with cheese or short roasted meat.

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