Rhubarb Ketchup


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  • Servings: makes about 5 cups

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  • 2 pounds rhubarb stalks, cut into 1/2-inch dice
  • 1/3 cup ruby port
  • 1/4 cup red wine vinegar
  • 1 cup sugar
  • Zest of 1 orange, peeled in wide strips
  • Salt
  • Cayenne pepper

How to make this recipe

  1. In a medium saucepan, combine the rhubarb with the port, vinegar, sugar and orange zest and bring to a boil. Remove the pan from the heat and let steep for 30 minutes. Cover and simmer over moderately low heat, stirring often, until the rhubarb is just tender, about 5 minutes. Discard the orange zest. Transfer to a blender and puree. Season with salt and cayenne.

Serve With

Steaks, pork or veal chops, chicken, onion rings, bratwursts.

Contributed By Photo © Frances Janisch Published June 2004

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