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1
Grate zest from both oranges and set aside.
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2
Cut oranges into sections and remove white membrane and discard and let orange sections drop into a bowl along with any juice.
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3
Remove orange sections from bowl and chop coarsely; return to bowl along with any juice.
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4
In a large non-reactive pot, (stainless or enamel pots), combine rhubarb, oranges including juice, onions, brown sugar, raisins and vinegar.
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5
Tie mustard seeds, allspice and peppercorns in a cheese cloth bag and add to pot.
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6
Bring to boil over medium heat, stirring constantly until sugar is dissolved.
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7
Reduce heat to medium-low and simmer, uncovered for about 1 1/2 hours or until thickened, stirring frequently.
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8
Remove spice bag and discard.
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9
Prepare half-pint jars for canning.
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10
Ladle chutney into prepared jars leaving 1/4 inch headspace.
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11
Wipe tops of jars, and place lids and screw tops according to manufacturers instructions.
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12
Process in boiling water bath for 10 minutes.
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13
Remove jars from bath and let cool completely.
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14
Lids should be concave when sealed.
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15
Store in a cool, dark place.
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16
NOTE: TO FREEZE RHUBARB Cut stalks into 1 inch pieces.
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17
Spread pieces on a cookie sheet and place in freezer until firm.
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18
Remove rhubarb pieces from sheet and place into zip-lok bags or seal in vacuum sealed bags.
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19
Store in freezer for up to one year.
