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Rhubarb Mint Chutney Recipe
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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 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
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