Accompany with lamb to serve alongside.
Recipe courtesy of Peapod
2 tsp Fresh mint 1 tsp Lemon zest; grated 1 tb Butter 1 sm Onion; minced 3 c Rhubarb; chopped (1# of rhubarb typically yields 3 to 4 cups) 2/3 c Granulated sugar 1/4 c Lemon juice; fresh 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. It will taste better next day)