Rhubarb Ketchup

Name: Rhubarb Ketchup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 5 servings Cayenne pepper; 1 strip Zest of 1 orange, peeled in wide; 79 milliliters ruby port; 59 milliliters red wine vinegar; 907 grams rhubarb stalks, cut into 1/2-inch dice; 5 servings Salt; 237 milliliters sugar

Rhubarb Ketchup might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 227 calories, 2g of protein, and 1g of fat per serving. This recipe serves 5. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up cayenne pepper, orange zest, rhubarb stalks, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

Ingredients you will need

Orange Zest

Rhubarb

Vinegar

Sugar

Port

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Orange Zest

Rhubarb

Equipment you will use

Frying Pan