Ingredients

The following ingredients have 4 Servings
  • 3 1/2 cups rhubarb
  • 5 cloves garlic
  • 1 habanero
  • 2 tbsp. extra virgin olive oil
  • 1 2/3 cups diced tomatoes and liquid
  • 1/2 cup maple syrup
  • 1/4 cup water
  • 1/2 cup apple cider vinegar
  • 1 tsp dry mustard
  • 2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp pink peppercorns
  • 1 tsp salt
  • 1 tbsp coconut aminos

Instruction

  • Combine: rhubarb, garlic, habanero and olive oil in an oven safe dish and roast at 350 F for 35 min or until the rhubarb is soft.
  • Add roasted mixture to a heavy bottom pan, add diced tomatoes.
  • Add maple syrup water and apple cider vinegar, using an immersion blender, blend until smooth. (you can also use a food processor, then pour blended mixture into a saucepan).
  • Bring to a gentle boil and reduce heat to a simmer.
  • Add spices: dry mustard, paprika, cinnamon, peppercorns, salt, and coconut aminos.
  • Simmer for 40 min or until the consistancy is slightly thicker.
  • Place in a lidded jar in the fridge, it won’t last long enough to spoil!!