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Title: Rhubarb Mint Chutney
Categories: Sauce Preserve
Yield: 1 Servings

1tbButter
1smOnion; minced
3cRhubarb; chopped
2/3cGranulated sugar
1/4cLemon juice; fresh
1tsMint
1/2tsLemon 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 refrigetated for up to 2 days. Serve with lamb

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