Cooked Rhubarb Sauce

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This sauce is as simple as it gets and swings between sweet and savory, depending on the application. Serve it atop a seared duck breast or grilled pork chop with black lentils cooked with some thyme and chili flake. Or spooned over vanilla ice cream with frozen blueberries. Could also be the base for an upside down cake. Or swirled into a cocktail with vodka, twist of orange and sparkling wine.

  • 1 lb. rhubarb, trimmed and washed
  • 1/3 C sugar
  • 1 vanilla pod, split in half
  • pinch of salt
  • 2 turns of black pepper
  1. Cut the rhubarb into 2 inch long chunks
  2. In a medium (not aluminum) pot combine all ingredients and cook over medium heat
  3. The rhubarb will give up its juices and begin to bubble
  4. Cook until the rhubarb is tender but not completely broken apart (though, if it cooks to mush it will still be delicious, just not as interesting texturally)
  5. If there is a lot of liquid (or tastes a bit bland) lift the rhubarb bits out and reduce the rhubarb juice until it is thicker and wonderfully tart and sweet
  6. Allow to cool and reunite with the rhubarb chunks

This recipe is featured in the post:

Rhubarb and Lady Bird Johnson