Rhubarb is in season right now – and my mission is to find multiple unique ways to use this awesome stalk.
Searching on Pinterest I found this blog that talked about a Rhubarb sauce to be used on Salmon.
Here is the blog that inspired this
http://whiskitrealgud.com/2016/06/salmon-with-rhubarb-sweet-chili-sauce/
My husband and I enjoyed this sauce over the salmon as suggested, however, I made double the recipe so that I could refrigerate the rest, and use it for sauce on Budha Bowls for lunch.
I made 3 changes
- Clarified Granulated Cane Sugar instead of refined sugar.
- Substituted Hot Mango Chutney for the Thai Chili Sauce
- Cooked the sauce for 20 minutes in total instead of 10 – to make sure all onions were cooked. (I have an intense intolerance to raw onions – that lasts for days)
Place all ingredients in your food processor and puree.
Pour into a saucepan and place on medium heat until boiling then turn down to minimum heat with the lid on for 20 minutes.
Rhubarb Sweet Chili Sauce
- 1 cup of diced rhubarb
- 1 small onion diced
- 2 garlic clove minced
- 1/2 tbs minced fresh ginger
- 1/4 cup granulated pure cane sugar
- 1/4 tsp of salt
- 1/4 tsp crushed red pepper
- 2 tbs Hot Mango Chutney
- 1/2 tbs apple cider vinegar
- 1 tsp rice vinegar
- 1/2 tbs fish sauce
- 1 tbs worcestershire sauce
- 2 tbs honey
- 1/4 tsp mustard
Now in a jar in the fridge – for spooning over chicken, fish, and plain Quinoa or Rice in the Budha bowl.
AMAZING flavour!