Makes about 5 cups
-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. Enjoy!