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Rhubarb Mint Chutney




Source of Recipe


from aboutcom
Rhubarb Mint Chutney

1 tbl. butter
1 small onion, minced
3 c. rhubarb, chopped
2/3 c. granulated sugar
1/4 c. lemon juice
1 tsp. mint
1/2 tsp. lemon zest, grated

Melt butter in large skillet over medium heat; cook onion for 3 minutes or
until soft. Add rhubarb, sugar, lemon juice, mint, and lemon zest. Bring to
boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5
to 7 minutes or until thickened. Season to taste with salt and pepper.
Chutney can be prepared, cooled, covered and refrigerated for up to 2 days.
Serve with lamb.