Rhubarb-Eque Sauce
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 ⓘ
Instructions
- In a medium saucepan over medium heat, add the rhubarb, strawberries, water, and brown sugar and cook until soft, about 10 minutes.
- In a separate pan, heat the peanut oil and onion over medium heat.
- Add the garlic and ginger followed immediately by the fennel, cardamom, coriander, cayenne, chili powder, and hot sauce.
- Stir into a paste and cook for 1 minute.
- Add the rhubarb mixture to the spice paste and reduce for about 15 minutes or until it reaches a desired consistency, stirring frequently.
- After the sauce has cooled sufficiently, taste and adjust seasoning, adding more hot sauce to taste.
- Serve over smoked or grilled chicken.
- At Stonecat Cafe, the chef uses Scooters Hot Sauce in this spicy sauce.
Nutrition & Diet Analysis (per serving)
778
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).