Monday, October 24, 2016

Rhubarb Ginger Sauce

Rhubarb is the one vegetable I look forward to the most all winter. Even though we haven't even touched the cusp of the freezing, icy season yet, it's been cold enough that we've called the growing season over and done with. After harvesting the last bits and pieces of my backyard project this year, we pulled out all the plants, leaving me nothing outside to look at but a bare, desolate plot of land. Luckily, some of that final harvest was prime for the cooking and eating, not the least my rhubarb and homegrown hot peppers!

Gingery Rhubarb Sauce

Rather than make yet another jam or pepper jelly, I decided to go closer to the BBQ sauce route with my produce. Along with balsamic vinegar and two types of unrefined sugar, this rich, sticky-sweet-tart-spicy condiment cooked up fairly quickly for a "sleeper hit" canned gift for the holidays. We enjoyed (multiple) "quality control" taste tests throughout the short cooking process, as well as for a week or so afterwards with the leftovers. Once we started using it, we kept finding ways to mix it into meals - it made its way into homemade burgers, onto roasted broccoli and spooned onto plain boiled rice for a bit of a kick. It may not be the beauty queen of the pantry, but it's definitely one of the workhorses!

Shared with Gluten Free Fridays

Rhubarb Ginger Sauce
Adapted from Homemade Food Junkie
Makes ~4 1/2 cups, 36 (2 tbsp) servings 
4 to 5 cups fresh rhubarb chopped into ½” pieces
3 cloves garlic, minced
½ cup muscovado sugar (I used an unrefined brand)
½ cup Sucanat or sugar
½ cup balsamic vinegar
1 monkey face pepper, minced (you can use an anaheim as well)
½ tbsp ground ginger
1 tsp black pepper
⅓ cup raisins

  1. Combine all the ingredients in a saucepan, mixing well.
  2. Place over medium heat and cook, stirring often, until the rhubarb is mushed and the liquid is reduced to a thick , saucy consistency, about 30 minutes.
  3. Can 15 minutes in a waterbath
Amount Per Serving
Calories: 34.8
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 3.3 mg
Total Carbs: 10.0 g
Dietary Fiber: 0.4 g
Protein: 0.2 g