Tart Rhubarb Chutney

Rhubarb is in season for a short time, and while lettuces are our vegetable of the month, we couldn't resist this fantastic chutney. The tart rhubarb and onion combination is great for pairing with any roasted, pan seared or barbecued meat like pork, lamb, chicken or beef.

Ingredients

• 1 tsp grapeseed oil
• 1/4 cup red onion, chopped
• 1 salt and black pepper
• 1 3/4 cups rhubarb, 1/2 inch slices
• 2 packets or 2 grams stevia
• 1 tsp apple cider vinegar
• 2 Tbsp water

Directions

1. Heat the grape seed oil in a medium saucepan over medium heat. 
2. Add the onion, rhubarb, stevia, ½ teaspoon salt, ¼ and teaspoon pepper and water. Cook, stirring occasionally, until tender 7 to 10 minutes.  
3. Stir in 1 teaspoon of the vinegar and remove from heat.