Chinese-Style Rhubarb Sauce
06/22/19

rhubarb-prok-2

This is a great sauce for roast or grilled pork or fish, and can be used as a dipping sauce, especially for fried items such as spring rolls. 

4 cups / 1 L finely sliced rhubarb (1 lb/500 g)
½ cup / 125 mL water
⅓ cup / 75 mL Chinese yellow rock sugar
¼ cup / 60 mL chopped shallots or onion
2 tbsp / 30 mL rice vinegar
1 tsp / 5 mL minced ginger
1 clove garlic, minced
¾ tsp / 4 mL salt
¼ tsp / 2 mL five-spice powder
Pinch hot pepper powder
Stir all ingredients together in saucepan; simmer over medium-low heat until rhubarb is completely soft and mixture is no longer watery. Purée with immersion blender or in blender. Serve at room temperature.

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