Rhubarb Mint Chutney

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)

Accompany with lamb to serve alongside.