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