Rhubarb ketchup/sauce
A seasonal sauce to try with meats, fish or chips and onion rings.
From foodandwine.com
vegan, gluten free, vegetarian, dairy free
Ingredients
Ingredients
300g rhubarb, cut into 1/2 inch chunks
2 tbsp. port
1 tbsp. red wine vinegar
80g sugar
1/2 orange zest (chunks, not grated)
salt
cayenne pepper
Directions
Directions
- In a medium saucepan, combine the rhubarb with the port, vinegar, sugar and orange zest and bring to the boil.
- Remove the pan from the heat and leave to steep for 30 minutes.
- Cover and simmer over a low heat, stirring often, until the rhubarb is just tender (about 5 mins).
- Discard the orange zest.
- Puree/blend until smooth.
- Season with salt and cayenne pepper to taste.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)