Rhubarb Mint Chutney

February 29, 2008 2:38:35 PM PST
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)

    Accompany with lamb to serve alongside.