The F.U.N. Place Recipe Box Archives

Rhubarb Mint Chutney

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.
Serve with lamb.

Posted by Homebound on May 19, 1998

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