Side Pannel
Rhubarb Mint Chutney
Ingredients List
- 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
Directions
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
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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