Chutney with rhubarb, red onion, fennel and coriander seeds
    8-10 stalks rhubarb
    1 large red onion
    ½ tbsp. whole coriander seeds
    ½ tbsp. whole fennel seeds
    3 tbsp. cane sugar
    3 tbsp. apple vinegar

    Cut the top and bottom of the rhubarb, take care not to cut too much of.
    Clean rhubarb, and cut them into about 1 cm long pieces. Cook on low heat along with chopped onion, coriander seeds, fennel seeds, sugar, apple vinegar.
    Let chutney boil, to  approximately 15-20 min. into a firm chutney
    Then put the chutney on jar, and let it cool off.
    Chutney can be eaten immediately or stored in the refrigerator for 2-3 weeks.
    Chutney is good for fried fish, such as mackerel or garfish, but is also good for cold cut and charcuterie.