Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Savory Rhubarb Sauce




Source of Recipe


CBC Manitoba


Recipe Introduction


Serve with lamb, pork, poultry or cold meats



List of Ingredients




1 cup (250 ml) chopped onions
¾ cup (175 ml) raisins
½ cup (125 ml) honey
2 tbsp (25 ml) red wine vinegar
1 jalapeno pepper, seeded and chopped
2 large cloves garlic, minced
1 tsp (5 ml) ground cardamom or cinnamon
6 cups (1.5 L) sliced rhubarb ( 1 ½ lbs/ 600g)


Recipe



In a large Saucepan combine all ingredients. Bring to boiling; reduce heat and simmer, covered for 10 minutes, stirring as little as possible. Uncover and simmer 5 minutes to reduce liquid slightly. Stir only if necessary to prevent scorching. Set aside. Serve at room temperature as an accompaniment for roast lamb, pork or poultry; or with cold meats. Refrigerate leftovers. Makes 4 cups (1 L)