for 2 person

1 tbsp	olive oil
½	red onion, thinly sliced
100 g	rhubarb, thinly sliced
1 tbsp	sugar
¼ tsp	salt
1 tbsp	water
½ tbsp	vinegar
3	sage leaf, finely chopped
100 g	smoked trout fillet (organic)

How it's done

Heat the oil in a pan. Sauté the onion for approx. 3 mins., add the rhubarb and cook for approx. 2 mins. Add the sugar, salt, water, vinegar and sage, bring to the boil, reduce the heat, cover and simmer for approx. 5 mins. Allow the chutney to cool slightly, stir well, serve with the trout fillets.

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