Difference between revisions of "Rhubarb sauce"
From Cookipedia
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| + | ===Recipe review=== | ||
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| + | '''<span class="reviewTitle">Fine coloured sauce</span>''' | ||
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| + | <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> | ||
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|TotalCalories = 158 | |TotalCalories = 158 | ||
Latest revision as of 17:29, 28 November 2020
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
- 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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