SWEET AND SOUR RHUBARB SAUCE

1/3 cup brown sugar

1/3 cup sherry vinegar

6 ounces rhubarb, chopped

2 cloves garlic, chopped

½ onion chopped

1 cup tomato pulp, fresh or canned

¼ teaspoon of red pepper flakes

¼ teaspoon dried basil

¼ teaspoon dried oregano

1 teaspoon Dijon mustard

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

Sea salt and ground black pepper

Put the brown sugar in a saucepan over medium heat and cook until caramelized. Add the vinegar and let bubble for another minute. Add the rhubarb, garlic, onions, pepper flakes, salt and pepper and simmer until the vinegar has evaporated, about five minutes. Add the tomatoes, basil, and oregano and simmer until the rhubarb has softened and the sauce has thickened slightly, about ten minutes. Remove from the heat and stir in the mustard, sesame oil, and soy sauce.

Good with roast chicken or fish.

Michael Anthony

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