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