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One of my favorite spring ingredient- Rhubarb.
A simple Rhubarb with Fennel Seeds and Himalayan Salt.
red onion, finely chopped
Zest of 1 lemon
tablespoons fennel seeds
cup white wine
tablespoons white wine vinegar
cup packed light-brown sugar
teaspoon Himalayan salt
pound rhubarb, trimmed and cut into 1/2-inch pieces
In a medium saucepan combine onion, lemon zest, fennel seeds, wine, vinegar, sugar, and salt in a saucepan over medium heat and cook for 2 minutes.
Add rhubarb, cover and reduce heat. Simmer gently until rhubarb is tender and the mixture is thick, about 5 to 7 minutes.
Chill until needed.