Ultimate wine pairing: Rhubarb Ketchup and New Harbor Sauvignon Blanc.
Yes, believe me. It happened. I made butternut squash fries and a nifty little “ketchup” to pair with them. It turns out that the wine I happened to also be sampling was a perfect match for the tangy, tart New Harbor Sauvignon Blanc.
Here’s the recipe, it’s very simple.
3 stalks rhubarb
1/2 large yellow onion
2 Tbs molasses
3 packets of stevia or 2 Tbs honey
1 tsp salt
Chop rhubarb into 1 inch pieces and finely dice the onion. Heat 1 Tbs olive oil in a pot and sauté the onion until it’s translucent. Then turn down the heat to low-ish/medium and add the rhubarb. Then add the molasses, salt, and stevia, and about 1/2 cup of water. Cook on low heat until the mixture becomes a thick ketchup consistency.
Its just that easy. Serve on top of potatoes, pork, chicken, or better yet, lamb burgers!
Happy 4th of July! 🙂