RHUBARB WITH FENNEL SEEDS AND HIMALAYAN SALT

This serving also makes about 2 cups

INGREDIENTS:

1. ½ red onion, finely chopped Zest of 1 lemon
2. 2 tablespoons fennel seeds
3. ¼ cup white wine
4. 2 tablespoons white-wine vinegar
5. ½ cup packed light-brown sugar
6. ½ teaspoon Himalayan salt ½ pound rhubarb, trimmed and cut into ½-inch pieces

PREPARATION:

In a medium saucepan, combine the onion, lemon zest, fennel seeds, wine, vinegar, sugar, and salt over medium heat and cook for about 2 minutes.

Add the rhubarb; reduce heat and continue to cook. Simmer gently for another 5 to 7 minutes until the rhubarb is tender and the mixture has thickened.

Chill until it is time to serve.