Rhubarb Sauce

Name: Rhubarb Sauce
Yield: Makes 300 ml/½ pint
Ingredients: juice and grated zest of 1 orange; 4 tablespoons water; 225 g/8 oz rhubarb, trimmed and cut into 2.5 cm/1 inch lengths; 1 small onion, finely chopped; freshly ground black pepper; 1 teaspoon finely chopped fresh root ginger; salt

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

This is a simple sauce with a clear, sharp taste, which is perfect with oily fish such as mackerel or herring.

Ingredients

225 g/8 oz rhubarb, trimmed and cut into 2.5 cm/1

Sauce
Vegan
Gluten-free

Method

Put all the ingredients in a pan, cover and cook over a low heat for about 30 minutes. Purée in a processor or blender and adjust seasonings.