ingredients
all
1 Tbs coconut oil
3/4 cup onion
chopped
3 Tbs jalapeño
diced and seeded
2 tsp garlic
minced
2 cups rhubarb
1/4-inch slices ~ 5 large stalks
1 cup tomato sauce
canned
1/4 cup tomato paste
canned
1/4 cup apple cider vinegar
1 1/2 Tbs blackstrap molasses
1 1/2 tsp smoked paprika
1 1/2 tsp stone ground mustard
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp sucanat or light brown sugar
cookware
  • Medium-sized saucepan
A delicious, seasonal, condiment to use on burgers, pulled pork or sandwiches.
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