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Combine onion, ginger, Chinese five spice powder, salt, orange zest, vinegar, brown sugar and raisins in a medium saucepan.
Bring to a boil, reduce heat and cook for 10 minutes, until sugar is dissolved and onions are soft.
Add rhubarb, reduce heat and cover.
Simmer 10 minutes, stirring frequently, until rhubarb is tender and chutney coats the back of a spoon. Take care not to overcook or rhubarb will be mushy.
Serve warm or at room temperature. Chutney can be chilled for up to a week.