© Frances Janisch
Active Time
15 MIN
Total Time
45 MIN
Serves : makes about 5 cups

How to Make It


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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