Spiced rhubarb sauce will enhance a variety of meals

Posted on Tue, Jun 18, 2013 : 8 a.m.

Spiced rhubarb sauce will enhance a variety of meals

By Mary Bilyeu

Mary Bilyeu | Contributor

I love rhubarb — love it. In sweet or in savory dishes, it doesn't matter. Many people say they don't like it, but — truth be told — when pushed they'll admit they either haven't tried it or tried one bite decades earlier and never touched it again. Rhubarb is gorgeous, with its deep red color; but its reputation is one of being sour and of being old-fashioned... pffft. Rhubarb is very versatile and accommodating, and lends itself to any number of dishes.

Rhubarb on its own is much too tart; so be sure to add sugar and/or berries and/or orange and/or ginger... there are many options to enhance the flavor. I even make a curried chicken dish which receives raves anytime it's made (whether in my kitchen or elsewhere).

A perfect complement to pork chops or chicken, this sweet-tart sauce is easy to make and a beautiful enhancement to a meal. And it might convert even the most dedicated critic into someone who now loves rhubarb almost as much as I do.

Spiced Rhubarb Sauce

1 tablespoon butter
1/2 cup finely chopped red onion
1/2-pound rhubarb, cut into 1/2-inch pieces
1/4 cup semi-sweet red wine
1/2 cup water
pinch of nutmeg
pinch of kosher salt
1/3 cup orange marmalade

Melt butter in a medium skillet over medium heat. Add onion and cook for 3-4 minutes, until starting to soften. Add rhubarb, wine, water, nutmeg, and salt; bring to a boil over medium-high heat, and cook for 5 minutes. Turn heat to low and stir, mashing the rhubarb until the sauce thickens. Stir in the marmalade and heat through.

Makes about 1 cup.

Mary Bilyeu - a self-proclaimed Food Floozie (named for her blog, which is taking a summer vacation) - writes for AnnArbor.com on Tuesdays, Wednesdays, and Fridays, telling about her adventures in the kitchen ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions, comments, or suggestions: yentamary@gmail.com.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.

Comments

Russell Rein

Wed, Jun 19, 2013 : 9:19 p.m.

In the 1970s I was able to buy cans of rhubarb sauce at a grocery store in Rochester, MI. I love rhubarb pie.

jusayin

Wed, Jun 19, 2013 : 3:18 a.m.

Oh my. Yum. Thanks for that!

Bruce W

Tue, Jun 18, 2013 : 1:37 p.m.

I made a rhubarb pie for Fathers day, had not had one in a long time and it was very good, this sauce sounds like something I would like!

Sarah Rigg

Tue, Jun 18, 2013 : 1:30 p.m.

My favorite way to eat rhubarb, growing up as a child, was to eat it raw, with a cup of sugar. YOu'd dunk the rhubarb in the sugar and take a bite; repeat. I get why some people are afraid of it, and cooked, it can be unfortunately stringy, but I love me some rhubarb.