Rhubarb with Fennel Seeds and Himalayan Salt

Rhubarb with Fennel Seeds and Himalayan Salt

Makes about 2 cups

1/2	red onion, finely chopped
	Zest of 1 lemon
2	tablespoons fennel seeds
1/4	cup white wine
2	tablespoons white wine vinegar
1/2	cup packed light-brown sugar
1/2	teaspoon Himalayan salt
1/2	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.