Rhubarb Ketchup

1. 1

   In a medium saucepan, combine the rhubarb with the port, vinegar, sugar and orange zest and bring to a boil.

2. 2

   Remove the pan from the heat and let steep for 30 minutes.

3. 3

   Cover and simmer over moderately low heat, stirring often, until the rhubarb is just tender, about 5 minutes.

4. 4

   Discard the orange zest.

5. 5

   Transfer to a blender and puree.

6. 6

   Season with salt and cayenne.

* Per serving · 4 servings · Values may vary.

No additional tips available.