By: Market Chef Heather Hartman
Makes 3 Cups
4 tsp. olive oil
1 cup onion, minced (1 large onion)
1 lb. rhubarb, diced small (about 4 1/2 cups)
2/3 c. brown sugar
2 tbsp. water
4 tsp. dijon mustard
2 tbsp. apple cider vinegar
2 tbsp. honey
1/2 c. ketchup
1 tsp. salt
1 tbsp. smoked paprika
1/2 tsp. cayenne powder
1/2 tsp. allspice powder
1/2 tsp. mustard powder
In a medium saucepan over medium heat, add oil and onion and cook for 6 minutes until translucent and soft. Add the rhubarb, brown sugar, and water, increase heat to medium high. Allow the sugar to melt, bringing the mixture to a low boil. Cook for 7 minutes, stirring frequently. Rhubarb should be soft. Add the rest of the ingredients. Stir to combine.
Take off heat and let cool for 15 minutes. Transfer to blender and puree or use an immersion blender
in the pan.
Refrigerate in an airtight container for 3-4 days.
Serve with pork chops, grilled duck breasts, or bison sausages.