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
In a medium saucepan, combine the rhubarb with the port, vinegar, sugar and orange zest and bring to a boil. 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. Transfer to a blender and puree. Season with salt and cayenne. Serve with steaks, pork or veal chops, chicken, onion
rings, or bratwursts.
Yield: 20 servings