Put red onions and ginger in a pan with the red wine vinegar and bring to a boil. Reduce heat and let simmer for 10 minutes.
Add all other ingredients except for the rhubarb, and bring to a boil again. Reduce heat and let simmer for another 10 minutes. The apples should be soft.
Add rhubarb and let simmer for 20 minutes until your chutney is thick and glossy.
Preheat the oven to 130°C (270°F).
Rinse jars with hot water and place them in the oven for 15 minutes. Use gloves to remove them from the oven.
Let the chutney cool for 10 minutes, then fill it into the warm sterilized jars.
Let the Rhubarb-Date Chutney sit for a month before opening and enjoying. However, it also tastes delicious when consumed immediately.
The Rhubarb and Date Chutney will keep for about 3 months.