Tomato Rhubarb Compote

Ingredients

• 1 tbsp salted butter
• 1 cup diced onion
• 3 cups fresh or frozen diced rhubarb
• 2 cups diced seeded Roma tomatoes
• 1/2 cup dry white wine
• 1/2 cup liquid honey
• 1/4 cup sherry vinegar
• 1 tsp chopped fresh rosemary
• 1/8 tsp salt

Directions

1. Melt butter in a medium non-reactive saucepan over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add rhubarb, tomatoes, wine, honey, vinegar, rosemary and salt; stir to combine. Bring to a boil.
3. Reduce heat and simmer, uncovered, stirring occasionally, until rhubarb is broken down and mixture is thickened, about 40 – 45 minutes.
4. Serve warm or cold. May be refrigerated for up to 3 days or frozen for up to 1 month.