Lynley Ruck

Ingredients

• 50 g butter
• 1 onion, finely chopped
• 3 cups chopped rhubarb
• 1/2 cup sugar
• 1/4 cup vinegar (I used red wine but any vinegar will do)
• 1/2 lemon, juiced
• grated zest of 1/2 lemon
• 1/2 cup chopped fresh mint

Method

Melt butter in large pan over a medium heat, cook the onion until soft then add the rhubarb, sugar, vinegar, lemon juice, mint and lemon zest. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer, uncovered, for 5 to 7 minutes or until the rhubarb has disintegrated and the chutney is thick. Season to taste with seasalt and freshly ground pepper. Keep refrigerated for up to 4-5 days.
Perfect to serve with roasted leg of lamb or a juicy spring rack of lamb.

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Method