- 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
- Cayenne pepper
- 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.
Steaks, pork or veal chops, chicken, onion rings, bratwursts.