RB&O Sauce

Name: RB&O Sauce
Yield: Makes 1 cup
Ingredients: 2–4 slices thick-cut bacon, chopped into 1-inch pieces; 1 cup finely chopped red onion; 1 cup sliced rhubarb (about 2–3 medium-size stalks, cut into ¼-inch slices); 1 cup sliced rhubarb (about 2–3 medium-size stalks, cut into ¼-inch slices); 3 tablespoons maple syrup; 1½ tablespoons red or white wine vinegar; 1½ tablespoons red or white wine vinegar; Pinch allspice; Pinch dried thyme (or ¼ teaspoon fresh)

Preparation info

Makes
1
cup

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

This winning combination of rhubarb, bacon, and onion is delicious on grilled chicken breasts, pork tenderloin, and sausage. This recipe was adapted from the cookbook Rhubarb Renaissance by Kim Ode.

Ingredients

2–4 slices thick-cut bacon, chopped into 1-inch pieces
1 cup finely chopped red onion
1

Sauce
Gluten-free

Method

Cook bacon in a skillet over medium-high heat until crisp. Remove bacon to a paper towel, reserving drippings in skillet. Cook onion in drippings until lightly golden. Stir in rhubarb, maple syrup, vinegar, allspice, and thyme; cook over low heat, 5–7 minutes, until rhubarb is soft. Crumble in cooked bacon. Serve warm.