Spiced Rhubarb Sauce
A tangy and aromatic sauce combining tart rhubarb with warm spices and savory onion. This versatile condiment is perfect for pairing with roasted or grilled meats like pork and poultry.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 85 kcal
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 grhubarb, cut into 1cm pieces
- 300 gyellow onion, finely diced
- 240 mlapple cider vinegar
- 100 gbrown sugar, packed
- 1 tspsalt
- 1 tspcelery salt
- 0.5 tspblack pepper, freshly ground
- 0.5 tspground cinnamon
- 0.25 tspground cloves
Equipment
stirring spoon · large pot · cutting board · knife
The method
Step by step
- 1
In a large pot or Dutch oven, combine the cut rhubarb and apple cider vinegar.
About 2 min
- 2
Bring the mixture to a simmer over medium-high heat.
About 5 min
Cook’s note: Watch carefully as it comes to temperature to avoid boiling over.
- 3
Reduce the heat to medium-low, cover the pot, and cook for about 20 minutes, stirring occasionally, until the rhubarb has softened and broken down.
About 20 min
- 4
Stir in the diced onion, brown sugar, salt, celery salt, black pepper, ground cinnamon, and ground cloves until everything is well combined.
About 3 min
- 5
Bring the sauce back to a gentle simmer, then reduce the heat to low.
About 5 min
- 6
Cook uncovered for 1 hour, stirring every 10-15 minutes to prevent sticking. The sauce is done when it has thickened and the onions are translucent.
About 1 hr
Cook’s note: Cooking uncovered allows excess liquid to evaporate, which helps thicken the sauce.
- 7
Remove the pot from the heat and allow the sauce to cool slightly before serving or transferring to jars for storage.
Cook’s note: The sauce will thicken further as it cools.
Per serving
Nutrition
- Calories
- 84.9kcal
- Protein
- 1.1g
- Carbs
- 18.9g
- Fat
- 0.3g
- Fibre
- 2g
- Sugar
- 14.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container or sealed jar in the refrigerator.
Serve chilled or gently reheat in a saucepan over low heat until warm.
More recipes
All recipesmain course
Mexican Grits Casserole
A creamy, savory baked grits casserole with green chiles, cheese, and bacon. This dish combines the comfort of Southern-style grits with zesty Mexican-inspired flavors, making it a perfect side or main course.
2 hr 5 min 536 kcalmain course
Jollof Rice
A classic West African rice dish, Jollof Rice is known for its vibrant red color and rich, savory flavor. This recipe combines long-grain rice with a flavorful tomato and pepper base, creating a hearty and aromatic meal perfect for any occasion.
1 hr 35 min 707 kcalbreakfast
Avocado Toast with Egg
A classic and satisfying breakfast featuring creamy mashed avocado on toasted bread, topped with a perfectly cooked egg. This simple dish is quick to prepare and packed with healthy fats and protein.
10 min 274 kcaldessert
Marillenknödel
These traditional Austrian apricot dumplings feature fresh apricots encased in a light, slightly sweet potato dough. They are gently boiled and then rolled in toasted breadcrumbs for a delightful texture and flavor contrast. A perfect summer dessert or sweet main course.
1 hr 549 kcalappetizer
Dolmades Yialantzi (Rice-Stuffed Vine Leaves)
These traditional vegan dolmades feature tender vine leaves wrapped around a savory rice filling, seasoned with fresh herbs and lemon. They are simmered until perfectly cooked and served chilled as a delightful appetizer or side dish. The 'yialantzi' designation means 'fake' or 'lie', indicating they are meat-free.
3 hr 45 min 300 kcalbreakfast
Nasi Lemak
Nasi Lemak is a fragrant rice dish cooked in coconut milk and pandan leaves, traditionally served with a spicy sambal, crispy anchovies, roasted peanuts, a hard-boiled egg, and cucumber slices. It's a beloved Malaysian breakfast, lunch, or dinner that offers a delightful balance of flavors and textures.
1 hr 15 min 1,388 kcalmain course
Raznjici (Balkan Pork Skewers)
Raznjici are popular Balkan-style grilled meat skewers, traditionally made with pork. The meat is marinated in a mixture of oil, vinegar, and spices, then threaded onto skewers with vegetables and grilled until tender and slightly charred. This dish is perfect for a summer barbecue or a hearty meal.
1 hr 35 min 506 kcal