Rhubarb Chutney for Grilling Season - Chef Michael Smith

Ingredients

• 1 cup of fresh, local water
• 2 oranges, zested & juiced
• 2 lemons, zested & juiced
• 1 cup of sugar
• 1/4 cup of Pernod or other anise liqueur (optional)
• 1 tablespoon of Sriracha or your favourite hot sauce
• 1 tablespoon of fennel seed
• 1 tablespoon of coriander seed
• 1 teaspoon of cinnamon
• 1 teaspoon of cloves
• 1 bay leaf
• 1 teaspoon of salt
• 2 pounds of rhubarb stalks, washed, trimmed, thickly sliced
• 1 cup of raisins
• 2 red onions, thinly sliced