Rhubarb Ketchup

• 2 pounds rhubarb stalks, cut into 1/2-inch dice
• 1/3 cup ruby port
• 1/4 cup red wine vinegar
• 1 cup sugar
• Zest of 1 orange, peeled in wide strips
• Salt
• Cayenne pepper

1. In a medium saucepan, combine the rhubarb with the port, vinegar, sugar and orange zest and bring to a boil.
2. Remove the pan from the heat and let steep for 30 minutes.
3. Cover and simmer over moderately low heat, stirring often, until the rhubarb is just tender, about 5 minutes.
4. Discard the orange zest.
5. Transfer to a blender and puree.
6. Season with salt and cayenne.

rhubarb stalks, ruby port, red wine vinegar, sugar, orange, salt, cayenne pepper

Taken from www.foodandwine.com/recipes/rhubarb-ketchup (may not work)