Title: Rhubarb Mint Chutney
Categories: Sauce Preserve
Yield: 1 Servings
| 1 | tb | Butter |
| 1 | sm | Onion; minced |
| 3 | c | Rhubarb; chopped |
| 2/3 | c | Granulated sugar |
| 1/4 | c | Lemon juice; fresh |
| 1 | ts | Mint |
| 1/2 | ts | 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 refrigetated for up to 2 days.
Serve with lamb