- 1 tsp Grape Seed Oil
- 1/2 lb rhubarb
- 2 tbsp local honey
- 2 tbsp mustard (your favorite type)
- 1/2 small red onion, minced
- 1 tbsp balsamic vinegar
- 1 tbsp Herbs de Provence
- Sea salt, freshly ground black pepper to taste
Heat oil in skillet over medium heat. add rhubarb and honey, cook, stirring often, until rhubarb is soft, about 5 minutes. Remove from heat and stir in remaining ingredients.
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Julie, I just made some of the Rhubarb mustard sauce and it is fantastic. Thank you for sharing. I also signed up for your blog and look forward to getting many more good recipes. noplainjaneskitchen
Do you see what I see in that Rhubarb is everywhere now?? I have not seen so much good output of Rhubarb ideas as now. Admittedly, only used as a chutney or with Strawberry pie, however, I go into every single recipe I see as I am loving this new "surprise" when serving meals! Thank you Julie for sharing this sauce recipe!
Sharon Kane • fabulous recipe, Julie! Really sounds fantastic! Here is my recipe for Lacto-Fermented Rhubarb: http://sophisticatedpeasant.blogspot.com/2011/05/fermented-rhubarb-savory.html
Photo Credit: Julie Cecchini