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.