Wednesday, July 1, 2009

Rhubarb Onion Sauce

Lemon roasted chicken with rhubarb onion sauce, roasted asparagus, and beer braised green cabbage.

This recipe for this sauce was guessed at based on this blog post, with its painfully unspecific description. I'm not actually sure the method behind this is sound (I dry sauteed a small onion. Is that done?) but it turns out delicious, so I am going to stick with it.

1 small onion, well-chopped
2 stalks of rhubarb, cut into 1/2 inch pieces (about 2 cups)

1/3 cup white sugar

1/4 cup red wine vinegar
2 tablespoons water

1/2 teaspoon dried crushed chili
salt and pepper to taste

In a small non-stick frying pan, saute the minced onion till dried out and browned a bit. Set this aside. In a small saucepan combine the sugar, red wine vinegar, and water over medium heat. Heat to a boil, stirring to make sure the sugar is completely dissolved. When it begins to boil, sdd the rhubarb and dried crushed chili. When the rhubarb begins to fall apart, add in the onions and let it simmer till the rhubard has completely fallen apart and the sauce reaches a thickened jam-like consistency. Season with salt and pepper.
  • Eat with fish, chicken, cheese (yes, I dipped a piece of cheddar cheese into this sauce.)
  • Stir in a generous amount of chopped mint before serving. Strange, I thought, but excellent.

The dry-sauteed chopped onion. Possibly sketchy technique.

The rhubarb is beginning to fall apart. Time to add the onion and simmer till thick.

No comments:

Post a Comment