Rhubarb Sauce

4 cups diced rhubarb
2 onions
Olive Oil
3 cloves garlic
1 C Red Wine Vinegar
1 cup packed brown sugar
1 cup Maple Syrup
1 can tomatoes (28 ounces)
3 T Aleppo
2 T Thyme
1 T Dried Bay Leaf
1 T Ginger
1 T corriander
1 t cinnamon
1/2 t allspice
1/2 t mace
1/4 t cloves



Sautee onions till soft (about 5 minutes), add garlic for about a minute, all over medium heat. Add all remaining ingredients. Simmer for 30 minutes. Puree with wand or in batches in food processor.


Clark

Clark
This looks like a winner. Fruit is a great addition. I have used dried cranberries and my favorite-dried cherries.

It is pretty decent. Give it a go when you run across soem rhubarb. I ended up making it because I found a whole pile of it in my front yard. Next will be blackberry since they are stacking up. Then blueberry!

Clark