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

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

1. In a medium saucepan, combine the rhubarb with the port, vinegar, sugar and orange zest and bring to the boil.
2. Remove the pan from the heat and leave to steep for 30 minutes.
3. Cover and simmer over a low heat, stirring often, until the rhubarb is just tender (about 5 mins).
4. Discard the orange zest.
5. Puree/blend until smooth.
6. Season with salt and cayenne pepper to taste.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)