Mint Rhubarb Chutney Toast
By MCFM Nutrition Interns
- 2 cup diced rhubarb
- ¼ cup maple syrup from Horner’s Corner
- 1 ½ teaspoons lemon juice
- A handful of large mint leaves, about 2-3 sprigs (plus more for optional garnish)
- 1 baguette from Solomon’s Bakery, sliced (optional for serving)
Add all ingredients to a small pot, cover and cook on low until rhubarb is soft, about 5 minutes. Remove cover and continue cooking for 3-5 additional minutes to thicken the chutney.
Serve on baguette slices or crackers.. Garnish with additional mint if desired.