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Servings: Makes About 2 1/2 cups
Prep Time: 40 minutes
Cook Time: 45 minutes
Prep Time: 40 minutes
Cook Time: 45 minutes
Ingredients:
1 lb. rhubarb, trimmed and chopped (about 2 cups)
3/4 cup plus 1 Tbsp. sugar
Salt
2 Tbsp. vegetable oil
1 cup finely chopped onion
1 garlic clove, minced
1 tsp. chili powder
1/4 tsp. cayenne pepper
1 cup ketchup
1/3 cup mild molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. plus 2 tsp. apple cider vinegar
1 Tbsp. Dijon mustard
1. Combine rhubarb, sugar, and
a pinch of salt in a medium saucepan and let sit until rhubarb has
softened and released some of its liquid, about 30 minutes, stirring
occasionally.
2. Bring mixture to a
boil over medium heat and cook, stirring occasionally, until rhubarb is
broken down, 6 to 8 minutes. Let cool slightly, then transfer to a
blender and puree until nearly smooth, 30 to 60 seconds; set aside.
3.
Rinse saucepan, then add oil and heat over medium heat until
shimmering. Add onion and cook, stirring occasionally, until softened
and golden brown, 5 to 7 minutes.
4.
Add garlic, chili powder, and cayenne and cook, stirring constantly, 30
seconds. Add rhubarb puree, ketchup, molasses, Worcestershire sauce, 1
tablespoon vinegar, and the mustard and stir to combine. Return to a
simmer and cook, stirring occasionally, until mixture is thick and
reduced to about 2 1/2 cups, 25 to 30 minutes, adjusting heat as
necessary to maintain a medium simmer.
5.
Remove from heat and stir in remaining 2 teaspoons vinegar and 1/2
teaspoon salt; let cool to room temperature. Refrigerate in an airtight
container for up to two weeks.
