I wanted to make a rhubarb sauce to go with some Spanish Mackerel I had just bought. The recipe was too sweet, so I made some changes...
Sorry, I forgot to take a photo of the finished dish, so all you get to see is the compote! This is a savory sauce, to be served over fish, chicken breast, or duck. —Tashipluto
scant 1/4 cups
hot green peppers (Serrano) minced
In This Recipe
Combine rhubarb, ginger, sugar, and hot peppers in a saucepan and cook over low heat until rhubarb is soft but not falling apart. (about 5-10 minutes)
Remove rhubarb with a slotted spoon; add juice of one blood orange and let it cook down another five minutes.
Add syrup to rhubarb and let cool.
Serve over fish, chicken, or duck. Sauce can be kept in a tightly sealed container in the fridge for one week, or freeze.