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© Frances Janisch

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
makes about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Serve With

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