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Author Notes: 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
Makes: 2 cups
cups diced rhubarb
hot green peppers (Serrano) minced
- 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.