Directions

1/2 red onion, cut into 1/4-inch-thick rounds
1/4 cup golden raisins
1 teaspoon freshly grated ginger
zest of 1 orange, in long thin strips
1/2-cup chicken broth
1/4-cup white-wine vinegar
2 tablespoons butter
1/4-cup packed light-brown sugar
1/4-cup granulated sugar
12 6-inch lengths of rhubarb
12 6-inch lengths of celery

Combine onion, raisins, ginger, zest, chicken broth, vinegar, butter and sugars in a saucepan; bring to a simmer over medium heat.

Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but not falling apart, about 5 minutes.

Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more. Transfer to a bowl, and return cooked rhubarb to mixture. Let cool, and chill until needed. The braised vegetables may be made a ahead and will last several days refrigerated in an airtight container.