- In a small saucepan simmer the rhubarb with the water until the rhubarb is very soft.
- In a medium pot sauté the onions in the oil until soft but not brown. Add the garlic and cook another minute.
- Add the rhubarb mixture along with the remaining ingredients and bring to a simmer; cook for 10-15 minutes, until the mixture thickens.
- Puree
Makes about 2 cups. From Dinner with Julie