I’ve been super duper into utilizing the astringency of raw rhubarb with grilled meats lately. This relish topped a recent round of grilled chicken for a party. It will hold for a week in the fridge, but add the mint freshly each time or risk soggy, black mint.

• 2 lbs rhubarb
• 1 medium red onion
• 1 bu mint
• 2 lemons, zest and juice
• 1/4 C red wine vinegar
• 1 C olive oil
• 2 pinches salt

1. Cut the rhubarb thinly
2. Shave the red onion into petals
3. Combine the rhubarb, onion, lemon juice/zest, vinegar, oil and salt and let sit overnight
4. Pick the mint and tear into pieces
5. Just before serving toss the mint with the rhubarb relish and serve