Savory Rhubarb Sauce / Compote
A rich, tart rhubarb sauce for serving pork, chicken, cheese, and many other things.
Servings: 6 servings
Calories: 39kcal
Cost: 5
Equipment
- 1 two quart saucepot
- 1 Blander
- 1 Food mill or strainer
Ingredients
- 1 Tbsp Unsalted butter
- 2 oz Shallots finely diced or minced
- 1 Small Garlic clove grated
- 1 teaspoon Fresh ginger Grated or finely minced
- 4 pz Ramps, bulbs and leaves omit if using shallots and garlic
- ½ cup Maple syrup or sugar
- ⅓ cup Vinegar like apple cider vinegar or rice wine for a milder acidity, or homemade vinegar
- ¼ Tsp Kosher salt
- 10 oz Fresh or frozen rhubarb stalks Diced ½ inch
- 8 oz Tomato puree From canned, peeled tomatoes
- 1 tsp Dijon mustard optional
- 1-2 tablespoon Fresh tarragon, mint, basil, dill or chervil roughly chopped, to taste
Instructions
- Heat the butter in a wide two quart pot. Add the shallots and garlic, ginger, ramps or other alliums and cook for two-three minutes until softened.
- Add the salt, maple syrup and vinegar, bring to a boil and reduce by half.
- Add the rhubarb, mustard if using and tomato puree, bring to a simmer and cook until the mixture's thickened and the rhubarb's started to break down, about 15 minutes.
- Resist the urge to mash the rhubarb up. I like it somewhere between a sauce and a compote. Fishing for tart, tender pieces of rhubarb is half the fun of eating.
- Turn the heat off and allow the pot to cool, then stir in the herbs, adjust the seasoning for salt, sugar and tartness until it tastes good to you, then refrigerate until needed.
- Serve the sauce warm or cool with grilled, roasted or smoked meat like pork, chicken, or turkey.
- The sauce will keep for a long time in the refrigerator and can likely be canned, although I haven't made batches large enough to warrant it personally.
Video
Notes
While the sauce can be served right away after making, I like to make it and allow it to sit for a few hours. It gives the flavors time to calm down and mingle, particularly the tomato.
If you like a little heat, a pinch of crushed red pepper flakes can be nice here.
Nutrition
Serving: 2oz | Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 118mg | Potassium: 203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 252IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg