Ingredients
1/2 red onion, cut into 1/4-inch-thick rounds
1/4 cup golden raisins
1 teaspoon freshly grated ginger
Zest of 1 orange
1/2 cup white wine
1/4 cup white-wine vinegar
1 cup packed light-brown sugar
1 pound trimmed rhubarb, cut into 6-inch lengths
2 celery, cut into 6-inch lengths
Preparation
Combine onion, raisins, ginger, orange zest, wine, vinegar, and brown sugar in a saucepan; bring to a simmer over medium heat.
Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but not falling apart, about 5 minutes.
Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more. Transfer to a bowl, and return cooked rhubarb to mixture. Let cool, and chill until needed.
