Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Preserves
Amount Measure Ingredient -- Preparation Method
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1 tb Butter
1 sm Onion -- minced
3 c Rhubarb -- chopped
2/3 c Granulated sugar
1/4 c Lemon juice -- fresh
1 t 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
