Recipe by ellie3763
from Eating Well - may be made ahead and refrigerated for 5 days or frozen for 1 month, just defrost on high for about 2 minutes in the microwave or in a saucepan over low heat
Top Review by Dr. Paul
Rhubarb grows like a weed here and I'm always looking for good recipies. I made this with some rhubarb from the freezer and it turned out just dandy. As written, I think it would be great on roast pork, but I'm out at the moment. The hogs won't be slaughtered until fall. I added 1/4 cup of Splenda (you could use sugar or squashed Australian ants if you are so inclined) and it made a lovely dessert. Perhaps the unsweeted sauce would be good over ice cream, but the grandchildren have forbidden me from making any more rhubarb ice cream!
- 1 large green apple, such as Granny Smith, peeled and diced
- 2 cups diced rhubarb (2-3 stalks)
- 1⁄4 cup diced red onion
- 1⁄2 cup unsweetened apple juice
- 2 tablespoons dried cranberries
- 1 tablespoon honey
- 1 slice ginger, 1/4 inch thick and peeled
- 1 teaspoon balsamic vinegar (to taste)
Directions See How It's Made
- Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes.
- Remove from the heat and let stand for 5 minutes.
- Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.