Oxbow Farm & Conservation Center

Savory Rhubarb-Cherry Sauce

Adapted from a Martha Stewart recipe for Pork Chops with Rhubarb-Cherry Sauce, while I’m sure this sauce is fantastic on pork, I think it would be equally delicious on just about anything else! Try it with chicken, with eggs or add it to a cheese plate.


  • 1/2 C Dried cherries
  • 1 T Balsamic vinegar
  • 1 tsp, plus 2 T Olive oil
  • 1/2 C Onion, finely chopped
  • 8-10 oz. Rhubarb (2 cups)
  • 3 T Sugar
  • Pinch Ground nutmeg
  • Coarse salt
  • Fresh groud pepper

  • Rinse rhubarb, trim ends and cut crosswise into 1/2-inch pieces.

  • In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.

  • In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes. To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.

  • Variation:

    The cherries can be replaced with other dried fruit, such as golden raisins, apricots or figs; soften as instructed in step 1.