Rhubarb Sauce
Delicious served as an accompaniment with roast pork, duck or grilled mackerel.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
450g (1lb) red rhubarb cut into 2.5cm (1 inch) pieces
110g (4oz) sugar
Method
Put the rhubarb into a stainless-steel saucepan, add the sugar and toss around, leave for 5 or 10 minutes until the juice from the rhubarb starts to melt the sugar. Then, cover the saucepan and put on a gentle heat, cook until soft.
Taste and add a little more sugar if necessary. It should not be too sweet but should not cut your throat either. If you have a spoonful of really good redcurrant jelly, stir it in at the end, otherwise leave it out.
Serve warm.
