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
- 1 tbsp Butter
- 1 small Onion; minced
- 3 cup Rhubarb; chopped
- 2/3 cup Granulated sugar
- 1/4 cup Lemon juice; fresh
- 1 tsp Mint
- 1/2 tsp Lemon zest; grated
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
Serve with lamb.
Posted by Homebound on May 19, 1998
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