If you have rhubarb puree in the freezer (lucky you), just thaw a one-cup portion to add to the rest of the sauce ingredients. Otherwise, this is a good opportunity to make extra rhubarb puree if you have more rhubarb around, and freeze for future use. If you have the time, let the ginger and garlic steep for a few hours before removing. Otherwise, follow the directions below.
6 to 8stalks of rhubarb or more, trimmed and chopped into 1/2-inch lengths
2garlic cloves, crushed and halved
an inch or so of ginger, peeled and cut into chunks
Optional:1 minced red chile pepper or 1/4 tsp dried red chile flakes
freshly ground pepper to taste
How To Make This Recipe
Place the rhubarb pieces in a saucepan, add a splash of water to cover the bottom of the pan and place over medium high heat, covered. Bring to a boil, then turn the heat to low and simmer for about 5 minutes. The rhubarb should be very soft at this point. Puree with an immersion blender right in the pot.
Measure out roughly a cup of the rhubarb puree (reserve any additional for other uses) and return it to the pot. Add the rest of the ingredients and cook over low heat for about 10 minutes, stirring from time to time. Keep an eye on the heat; the sauce will bubble, pop and splatter. Cheeky stuff. When it’s done, remove the ginger and garlic pieces and store whatever you don’t need today in mason jars in the fridge for a week or so, or freeze.