1 Spanish onion cut into fine wedges
¼ cup sultanas
1 tablespoon fresh ginger, julienned finely
Zest of 1 lemon
¼ cup red wine vinegar
1 cup packed brown sugar
1 bunch rhubarb, cut into 2 cm pieces
Combine all ingredients except rhubarb, stir over low heat until sugar dissolves. Add rhubarb and simmer for 5 minutes. Strain, reserving syrup, then return syrup to saucepan and reduce by half. Pour over rhubarb and cool.