Do you ever spot rhubarb on sale and think “Great idea, but what do I do with it?”. Well ponder no more, as I have a tasty savoury twist on rhubarb for you with this spiced, fruity sauce.
Unlike traditional chutneys and sauces, it only takes about 20 minutes from start to finish, so you can whip it up in your lunch break!
This rhubarb sauce is delicious on roast pork or duck, try it in chicken rice paper rolls or if you are feeling adventurous, serve it up with vintage cheddar, manchego or even blue cheese.
Quick five spice rhubarb sauce
1 tablespoon vegetable oil
1 large onion, finely chopped
4 cloves garlic, chopped
1 tablespoon finely grated fresh ginger
1 tablespoon yellow mustard seeds
1 teaspoon five spice powder
500g rhubarb, trimmed and finely chopped
1/2 cup red wine vinegar
1 cup caster sugar
salt and pepper
Heat oil in a large saucepan over medium heat. Cook the onion, garlic, ginger, mustard seeds and five spice for 5 minutes, until softened. Add the rhubarb, vinegar and sugar. Season well. Bring to to the boil. Reduce heat to low and cook for 10 minutes, stirring occasionally, until rhubarb is cooked and broken down. Pour into sterilised* bottles and seal.
Makes 2 1/2 cups
* To sterilise bottles, immerse clean bottles and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry. Fill the hot bottles to the top with sauce and seal.
oOo This sauce should last unopened for at least 6 months in a cool, dark area. Once opened, store in the fridge.
oOo You might also like to try my Five spice and rhubarb pulled pork.