Rhubarb-Eque Sauce

14 ingredients
8 steps

Ingredients

  • 5 pounds fresh rhubarb, peeled and cut into 1-inch pieces
  • 1 pint fresh strawberries, hulled and sliced
  • 1/4 cup water
  • 1/2 cup brown sugar
  • 1 tablespoon peanut oil
  • 1 small yellow onion, peeled and diced
  • 2 cloves garlic, finely chopped
  • 1/2 tablespoon finely chopped fresh ginger
  • 1 teaspoon ground fennel
  • 1 teaspoon cardamom
  • 1 tablespoon coriander
  • Dash of cayenne
  • 1 tablespoon chili powder
  • 1 tablespoon hot sauce, plus more to taste

Directions

  1. 1
    In a medium saucepan over medium heat, add the rhubarb, strawberries, water, and brown sugar and cook until soft, about 10 minutes.
  2. 2
    In a separate pan, heat the peanut oil and onion over medium heat.
  3. 3
    Add the garlic and ginger followed immediately by the fennel, cardamom, coriander, cayenne, chili powder, and hot sauce.
  4. 4
    Stir into a paste and cook for 1 minute.
  5. 5
    Add the rhubarb mixture to the spice paste and reduce for about 15 minutes or until it reaches a desired consistency, stirring frequently.
  6. 6
    After the sauce has cooled sufficiently, taste and adjust seasoning, adding more hot sauce to taste.
  7. 7
    Serve over smoked or grilled chicken.
  8. 8
    At Stonecat Cafe, the chef uses Scooters Hot Sauce in this spicy sauce.

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