| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Preserves |
1 |
Servings |
INGREDIENTS
| 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 |
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 refrigetated for up to 2 days.
Serve with lamb
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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