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Spiced Rhubarb Sauce for Pork or Chicken

The rich, saltiness of meats often benefit from the light, sweetness of fruits and vegetables. Although we don’t think of rhubarb as a vegetable because we nearly always serve it sweet, it’s technically a veggie. This refreshing sauce pairs especially well with pork (adds sparkle to ribs, for instance), but it will lift the flavor of a roasted chicken or poached chicken breasts and is great with all grilled meats and fish. Add some heat to it — Tabasco, pepper flakes or harissa, if you’d like.

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Spiced Rhubarb Sauce for Pork or Chicken

Scale

Ingredients

  • 78 medium stalks of rhubarb
  • 4 tablespoons granulated sugar (or more to taste)
  • Juice and zest of 1 small orange
  • 1 teaspoon Rain’s Choice pure Vanilla Extract
  • 1/2 teaspoon cinnamon
  • Salt and freshly ground black pepper

Instructions

  1. Trim rhubarb stalks and remove any leaves. Cut stalks into 1-inch chunks. Place in a 3 quart saucepan. Add sugar, orange juice and zest. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the fruit has softened and can be pressed with a spoon 20 – 30 minutes.
  2. Place in a serving bowl and add vanilla, cinnamon, salt and pepper to taste.
  3. Serve with pork roast or chops.

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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