Rhubarb sauce

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

Mackerel with rhubarb and ginger, Tex-Mex potato wedges and tomatoes

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.

What you don't use now can be frozen for later use.

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

1. Chop the rhubarb into 5 cm (1") lengths
2. Heat a large frying pan, add the rhubarb, sugar, orange juice and zest and almost cover with cold water.

1. 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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