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.