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 (our rhubard had already essentially dissolved and the ketchup was already pretty smooth so we skipped this step). Season with salt and cayenne.
Serve With steaks, pork or veal chops, chicken, onion rings or bratwursts.