Rhubarb Mint Chutney

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

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

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