Name: Rhubarb-Cherry Sauce
Prep time: 25 min
Cook time: 40 min
Yield: 2-1/2 cups
Ingredients: 2 red onions, coarsely chopped (2 cups); ⅓ cup cider vinegar; ⅓ cup dried cherries; ¼ cup granulated sugar; ¼ cup packed brown sugar; ¼ cup water; 1 tablespoon lime juice or lemon juice; 1 teaspoon grated fresh ginger or 1/8 tsp. ground ginger; ¼ teaspoon salt; 3 cups fresh rhubarb, cut into 1/2-inch pieces or 3 cups frozen rhubarb, thawed and drained

In a medium saucepan combine all ingredients except rhubarb. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionally. Add rhubarb; cover and simmer for 10 minutes. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or 5 to 10 minutes more if using frozen rhubarb. Let cool. To store, cover and chill in the refrigerator up to 1 week. Makes about 2-1/2 cups.

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