Rhubarb and Marmalade Sauce

Name: Rhubarb and Marmalade Sauce
Cuisine: British
Ingredients: Soft brown sugar to sweeten to taste (optional); Juice of ½ a large orange (you will need the other half of the orange for garnish, plus a little extra squeeze of juice to complete cooking the fish); 1 piece of root ginger (about the size of the top half of your thumb); 2 tbsp Seville orange marmalade

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys Marmalade Bible

By Shirley Spear

Published 2016

About

This is a delicious, traditional accompaniment to grilled mackerel or herring fillets. Alternatively, coat the fresh fish fillets in medium oatmeal and fry in butter for a few minutes on each side.

Ingredients

Enough for 4, or up to 8 fish fillets

3 sticks of garden rhubarb, washed and cut into 3cm chunks
2 tbsp Seville orange marmalade

Europe
United Kingdom
Sauce
Side dish
Vegan
Gluten-free
Scotland

Method

Place the chopped rhubarb into a small saucepan that has a close-fitting lid. Add the marmalade, finely grated root ginger and orange juice to the pan. Mix well and place on a very low heat, cover with the lid. Allow to cook gently for around 10 minutes, until the rhubarb has broken up and become pulpy. Remove from the heat and beat the cooked rhubarb with a wooden spoon for a minute until it b