Clean rhubarb and cut into pieces about 5 cm long. Cut the chili pepper into fine rings. (Caution: Do not use the seeds, they are hot as hell.) Bring water together with the sweetener to a boil in a saucepan. Add rhubarb pieces and chili rings and simmer at high temperature for about 5 min. Season with a little bit of cinnamon.
Sweeten the chutney if necessary. Cool. Finished!
Tip: Enjoy the chutney with a scoop of vanilla ice cream. Bon appétit!
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