Rhubarb Chutney Bruschetta

1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 Tbsp finely grated peeled fresh ginger
1/2 tsp coarse salt
1/3 c dry white wine, such as Sauvignon Blanc
1/4 c sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Sliced sharp white cheddar cheese (I used Dubliner)
Sliced rustic baguette, toasted

Heat oil in medium saucepan over medium heat. Cook onion, garlic, ginger and 1/2 tsp salt til onion is translucent, about 5 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil; cook for 1 minute. Add sugar and stir til it dissolves. Stir in half the rhubarb. Bring to a boil. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer til second batch of rhubarb begins to soften, about 2 minutes. Let cool completely. Sample finished chutney and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Layer toasted baguette with cheese, then spoon on some chutney.