Ingredients
The following ingredients have 4 Servings
- 3 cups rhubarb (in 2" chunks)
- 3 cups whole peeled tomatoes with juice (I used a 28 oz can)
- 1 large sweet onion (in chunks)
- 1/2 cup red wine vinegar
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/3 cup vegetable oil
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
Instruction
- Puree rhubarb, tomatoes and onion if a food processor or blender til smooth.
- Transfer to a sauce pan and add remaining ingredients. Simmer 60-80 minutes until the desired thickness. Stir occasionally.
- Allow to cool and transfer to jars or bottles. Will keep a week in the fridge. Freeze any excess.