Rhubarb Mint Chutney

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Onion - minced (small)
3 cups	438g / 15oz	Rhubarb - chopped
2/3 cup	131g / 4.6oz	Granulated sugar
1/4 cup	59ml	Lemon juice - fresh
1 teaspoon	5ml	Mint
1/2 teaspoon	2.5ml	Lemon zest - grated

Recipe Instructions

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

Source:
Emeril Lagasse

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