cookware
- Medium-sized saucepan
1 | Heat 1 tablespoon oil in a medium-sized pot over medium heat. |
2 | Once hot, add the onion and jalapeño and cook until fragrant. |
3 | Add in the garlic and stir for about 30 seconds until fragrant. |
4 | Add in the rhubarb, tomato sauce, tomato paste, vinegar, sucanat or light brown sugar, molasses, smoked paprika, mustard, salt and pepper. |
5 | Stir to combine and reduce heat to medium-low/low and simmer uncovered for 12-15 minutes until the rhubarb is tender and easily mashed. Mixture should be thick. |
6 | Remove from heat and let cool for at least 10 minutes, then place in your blender or food processor and blend until smooth. |
7 | Return to the pot over low heat, taste and adjust seasonings [more sucanat/sugar, salt or pepper] if needed. |
8 | Serve immediately or allow to cool then store in a sealed container in the fridge for up to 1 week, or freeze for later use. |
9 | Use as a condiment on top of Brazil Nut Burger. |
source: Edible Perspective
notes
Makes 2 cups
