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Rhubarb Ketchup
© Frances Janisch

Rhubarb Ketchup

  • ACTIVE: 15 MIN
  • SERVINGS: makes about 5 cups
  • FAST
  1. 2 pounds rhubarb stalks, cut into 1/2-inch dice
  2. 1/3 cup ruby port
  3. 1/4 cup red wine vinegar
  4. 1 cup sugar
  5. Zest of 1 orange, peeled in wide strips
  6. Salt
  7. Cayenne pepper
  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.
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