Categories: Sauces, Preserves 
      Yield: 1 servings 
  
      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 refrigetated for up to 2 
  days. Serve with lamb