(2 cups plus)
1 lb. Fresh Rhubarb, ½ inch slice
2 tbsp. plus 2 tsp. Ruby Port
2 tbsp. Red Wine Vinegar
½ cup Sugar
1 medium Orange, zested (wide strips of zest)
To taste Salt & Cayenne Pepper
In a medium sauce pan over medium heat combine all ingredients through orange zest. Bring to a boil and then remove from the heat. Let mixture sit for 30 minutes uncovered. Cover and bring to a simmer over moderately low heat until rhubarb is tender. Stir often during this time (about 5-10 minutes) or until rhubarb is just tender. Remove orange zest and transfer mixture to a blender. Puree mixture, taste and season with the salt and Cayenne pepper.
Note: Use it just as you would regular ketchup.
Ideas for Future Efforts____________________________________________