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3 tablespoons "everyday" olive oil

2 cups chopped rhubarb

1 large sweet onion, chopped

6 garlic cloves, sliced

3 1/½ cups tomato puree

1 ⅓ cups water

½ cup plus 2 tablespoons unsulfured molasses

½ cup apple cider vinegar

1½ cup packed dark brown sugar

2 ½ teaspoons kosher salt

1 teaspoon chili powder

1 teaspoon red pepper flakes

½ teaspoon freshly ground black pepper

1 teaspoon ground mustard

½ teaspoon freshly grated nutmeg

3 ½ tablespoons unsalted butter, sliced

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In a large saucepan, heat the olive oil over medium heat. Add the rhubarb, onion, and garlic and cook until softened, 4 to 6 minutes. Add the tomato puree, water, molasses, vinegar, brown sugar, salt, chili powder, red pepper flakes, black pepper, ground mustard, and nutmeg and stir to combine using a spatula. Bring the mixture to a boil, then reduce the heat to low to maintain a simmer and cook for 30 to 40 minutes, until thickened and reduced by almost half to about 4 cups. Stir in the butter and allow it to melt completely. Remove the sauce from the heat and allow to cool for at least 10 minutes.

Using a ladle, transfer the sauce to a blender or place an im- mersion blender in the saucepan and blend until smooth, scraping down the sides as needed. Allow the sauce to cool completely. Store in an airtight container in the refriger- ator for up to 1 week