<http://schema.org/recipeInstructions>
" In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes. Add rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick and stir in vinegar. (To store, refrigerate, up to 5 days.) Serve with ham or pork and cornichons."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a11677/rhubarb-chutney-recipe-mslo0610/>