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
Ingredients
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3 cups
diced rhubarb
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2 teaspoons
ginger
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scant 1/4 cups
sugar
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2 small
hot green peppers (Serrano) minced
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1
blood orange
Directions
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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)
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Remove rhubarb with a slotted spoon; add juice of one blood orange and let it cook down another five minutes.
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Add syrup to rhubarb and let cool.
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Serve over fish, chicken, or duck. Sauce can be kept in a tightly sealed container in the fridge for one week, or freeze.
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