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.
- 7 – 8 medium stalks of rhubarb
- 4 tablespoons granulated sugar (or more to taste)
- Juice and zest of 1 small orange
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- Salt and freshly ground black pepper
- 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.
- Place in a serving bowl and add vanilla, cinnamon, salt and pepper to taste.
- Serve with pork roast or chops.
- * If you wish, substitute Rain's Choice Cinnamon Spice Vanilla Sugar for the sugar, vanilla and cinnamon.
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