Sweet and Sour Rhubarb Sauce
Serve this sauce over or beside such things as grilled chicken breasts, grilled pork chops or pork tenderloin, roast pork, baked ham, and fish, such as halibut or salmon. This recipe could be doubled.
Preparation time: 15 minutes
Cooking time: About 7 minutes
Makes: About 1 1/2 cups (375 mL); about 6, 1/4-cup (60 mL) servings)
1/3 cup (75 mL) orange juice
1 Tbsp (15 mL) rice vinegar
1 Tbsp (15 mL) soy sauce
1 garlic clove minced
2 tsp (10 mL) finely chopped fresh ginger
1/3 cup (75 mL) sugar
1 1/2 tsp (7 mL) cornstarch
Asian-style chili hot sauce to taste (optional)
1 1/2 cups (375 mL) sliced fresh rhubarb (see Note)
Place all ingredients, except rhubarb, in small pot and whisk until completely smooth. Mix in the rhubarb. Bring to a simmer, and then very gently simmer until the rhubarb is just tender, but still holding its shape, about 5 minutes.
Note: To prepare the rhubarb for this sauce, the stalks were first cut in half lengthwise. They were then cut, widthwise, into 1/4- to 1/2-inch thick pieces.