Rhubarb and ginger sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Sugar; or to taste |
| 200 | grams | Rhubarb |
| 50 | grams | Butter |
| 75 | millilitres | Orange juice |
| 1 | Cinnamon stick | |
| 75 | millilitres | Red wine |
| 75 | millilitres | Chicken stock; (more robust than |
| ; fish stock) | ||
| 1 | teaspoon | Sage; finely chopped |
| 1 | teaspoon | Ginger; finely chopped |
Directions
Peel and thinly slice the rhubarb, place into a saucepan. Add the other ingredients, except the butter, and bring to the boil. Cover with a lid and cook. Remove the lid and check the liquid content. Reduce then remove from the heat (remove the cinnamon). Blend the sauce and add the butter. Keep warm until ready to use.
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