Tangy Rhubarb Chutney

Rhubarb
  • 2 TBLS apple cider vinegar
  • 2 TBLS balsamic vinegar
  • 1 TBLS maple syrup
  • 1/2 tsp salt, or to taste
  • 1 tsp fresh ginger, grated, to taste
  • 1/4 tsp mustard seeds
  • 1 small scallion, chopped
  • 1 small garlic clove, chopped (optional)
  • rhubarb, peeled and chopped, roughly 2-3 large stalks

Combine all ingredients in small sauce pan.  Simmer approximately 20 minutes until tender.  Serve hot or chilled in fridge.