Once the onions are cooked, add the dried cherries and golden raisins and wine and increase the heat to high. Bring to a boil and then lower the temperature so the wine is at a simmer for 1 minutes.
Increase the heat to medium and stir in the sugar, half rhubarb (1 1/2 cups), the pepper, coriander and cloves. Cook for 5 minutes or until the rhubarb has softened and is just starting to break down. Add the remaining rhubarb and cook an additional 2 to 3 minutes or until the just added rhubarb has just started to soften. Remove from heat and stir in the balsamic vinegar.
This post was sponsored by Safeway. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.