Rhubarb Ketchup

• Recipe by Jean-Georges Vongerichten

Ingredients

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

Directions

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.