Rhubarb sauce: Difference between revisions
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|description=This quick and easy sauce goes really well with fatty meat for fish such as pork, duck and mackerel and is equally as good as a dessert with a few | |description=This quick and easy sauce goes really well with fatty meat for fish such as pork, duck and mackerel and is equally as good as a dessert with a few | ||
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<!-- /seo --> | <!-- /seo -->This quick and easy [[Sauce|sauce]] goes really well with fatty [[Meat|meat]] for [[Fish|fish]] such as [[Pork|pork]], [[Duck|duck]] and [[Mackerel|mackerel]] and is equally as good as a [[Dessert|dessert]] with a few sweet biscuits or a little [[Custard|custard]]. | ||
, [[Tex-Mex potato wedges]] and tomatoes]] | |||
What you don't use now can be [[Frozen|frozen]] for later use. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 158 | |TotalCalories = 158 | ||
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|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
|Image = [[Image:Rhubarb sauce recipe.jpg| | |Image = [[Image:Rhubarb sauce recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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< | <tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Fine coloured sauce</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">It was very sharp, good with our bass.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
</tr></td> | |||
</table> | |||
[[Image:Mackerel with rhubarb and ginger recipe.jpg|thumb|300px|right|[[Mackerel with rhubarb and ginger]] | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 6 [[Sticks of rhubarb|sticks of rhubarb]], washed, topped and tailed | | 6 [[Sticks of rhubarb|sticks of rhubarb]], washed, topped and tailed | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/rhubarbsauce|#rhubarbsauce]] [[Special:Search/rhubarb|#rhubarb]] [[Special:Search/sauce|#sauce]] [[Special:Search/zest|#zest]] [[Special:Search/duck|#duck]] [[Special:Search/boil|#boil]] [[Special:Search/fish|#fish]] [[Special:Search/sticksofrhubarb|#sticksofrhubarb]] [[Special:Search/brownsugar|#brownsugar]] [[Special:Search/frozen|#frozen]] [[Special:Search/simmer|#simmer]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 15:12, 28 December 2021
This quick and easy sauce goes really well with fatty meat for fish such as pork, duck and mackerel and is equally as good as a dessert with a few sweet biscuits or a little custard. , Tex-Mex potato wedges and tomatoes]]
What you don't use now can be frozen for later use.
| Rhubarb sauce | |
|---|---|
 |
| Rhubarb sauce, at the start of the cooking process | |
| Servings: | Serves 4 as a sauce |
| Calories per serving: | 39 |
| Ready in: | 30 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
|
Best recipe reviewFine coloured sauce 4/5 It was very sharp, good with our bass. |
[[Image:Mackerel with rhubarb and ginger recipe.jpg|thumb|300px|right|Mackerel with rhubarb and ginger
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 sticks of rhubarb, washed, topped and tailed
- Grated zest and juice of one orange
- 6 teaspoons of brown sugar (or to taste)
Method
- Chop the rhubarb into 5 cm (1") lengths
- Heat a large frying pan, add the rhubarb, sugar, orange juice and zest and almost cover with cold water.
- Bring to the boil and simmer for 15 to 20 minutes. At the last few minutes, the rhubarb will break down and absorb all of the water.
Serving suggestions
Serve hot or cold.
Chef's notes
You may want more sugar than this - I like the sauce to be nice and sharp.
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