Rhubarb Chutney

In a medium saucepan, combine the chopped rhubarb, chopped onions, vinegar and ¼ cup of water. Bring to a boil on medium heat, then add maple syrup, salt, cloves, and ginger. Stir to combine, then bring it back to a boil and let it cook on medium-low, stirring often to ensure the bottom doesn’t burn, for about 20 minutes or until it is glossy and thickened. Allow to cool to room temperature and serve, or store in lidded glass jars in the refrigerator where it will keep for 1-2 months.