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Serve chutney as a condiment for pates or roast meats such as pork.
Combine onion, raisins, ginger, zest, wine, vinegar, and sugar 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.
Chutney will last several days refrigerated in an airtight container.