Rhubarb Onion Jam

Humble rhubarb and onion are a surprisingly delicious combination of flavours. The addition of thyme is really nice but can be omitted. Once cooled, serve a little dollop of this jam on a cracker, or try it served warm with pork tenderloin.
(Yields 1 1/2 cups cooked jam)

• 2 cups chopped rhubarb
• 1 large sweet onion, sliced
• 2 tablespoons water
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar
• 1/2 teaspoon fresh ground salt
• 1/2 teaspoon fresh ground pepper
• 1 sprig fresh thyme

1. Chop rhubarb and slice onions.
2. Add olive oil to a non stick pan. Once hot add the onions.
3. Cook until the onions begin to get soft. Turn down heat and continue to saute until golden brown. About 5-8 minutes.
4. Add chopped rhubarb and water. Allow to cook down until the mixture is soft. About 5 minutes.
5. Add balsamic vinegar, brown sugar, salt, pepper and thyme. Cook over low for another 5-8 minutes, until your jam is cooked down but still has some chunks. Remove sprig of thyme. 
6. Allow to cool or serve warm. Keeps well in refrigerator for about 5-7 days. 

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