Rhubarb Sweet & Sour Sauce
6-8 Servings
Total time: 45 min
Recipe by Farmer Caleb Scheys
Let’s take a classic sauce and add a bit of a Spring twist. Sweet and Sour sauce is a fantastic addition to your stir-fry, sautéed veggies and as an asian inspired marinade. Now include Rhubarb and Green Garlic and you have Spring time treat perfect for your next dinner.
Ingredients
2 Tbps of cooking oil - coconut, avocado, olive oil
4-5 stalks of rhubarb (rough chopped)
1 yellow onion (rough chopped)
2 green garlic stems (sliced) (save greens for sautee garnish) Or 3 cloves of garlic
2 inch young ginger piece, 1 inch if cured (rough chopped)
Pepper flakes (adjust to heat preference, suggested 1 dried cayenne or 2 tsp Gateway Dried Pepper flakes)
1 cup vegetable stock (with some in reserve for the end)
2 tbsp tamari
4 tbsp raw honey (can add maple syrup as well for richness, or sub with another sweetener)
Optional 3-6 Tbsp of rice wine vinegar
Instructions
Put Rhubarb and onion into oiled pan with medium low heat and cooked until rhubarb is broken down and paste like (5-7 minutes)
Add Garlic, Ginger and Pepper into pan and cook until everything is aromatic, and the onions are getting more translucent (3-4 minutes)
Add Veggie stock, Tamari and sweetener to the pan and use liquid to help scrape fonte from the bottom. Simmer and stir occasionally until everything is soft (ginger will likely be the last thing depending on how large it was cut) (12-20 minutes)
Let cool slightly then, pour contents into blender and blend until desired consistency is reached. If desired finish sauce with a sour vinegar to help bring it out of the rhubarb. Then add vegetable stock to desired thinness (unless you want it much thinner then add diluted vegetable stock).
Notes
Should yeild about 3 cups/700-800 ml of sauce, keeps well in fridge, use for sautees and marinades.
This sauce is not very red, but can be enhanced by replacing the ending allocation of vegetable stock, used to thin it out, with hibiscus tea (recommended for more sour flavor) or beet juice.
Perfect in stirfrys, beef, pork, chicken and tofu marinates
