RHUBARB GINGER SAUCE
- Rhodesian Cook Book
- Jul 30, 2015
- 1 min read
(A sweet and spicy compote. Great over chicken and pork! Add this thick rich accent to U'R favourite slow cook meat dinner or in a gravy boat on the side at table for a delicious flavour enhancement)
INGREDIENTS
4 to 5 cups fresh rhubarb chopped into 1/2 inch lengths
1 Cup brown sugar
1/2 cup balsamic vinegar
1 Tablespoon red pepper flakes
1 Tablespoons Fresh ginger finely chopped
2 Tsp. black pepper
1/4 Cup raisins
Method
Add all of the ingredients into a skillet on low and stir them together with a wooden spoon.
Turn up the heat to medium and cook until the rhubarb is mushed and the liquid is reduced to a thick , saucy consistency, about 20 minutes.
Pour into a quart sized air tight container and store in the fridge until needed.
This compote has a little kick from the ginger and red pepper flakes. Adjust the seasoning according to u'r personal taste. The will increase as the compote is stored. Keeps well in the fridge for at least a week!
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