Ingredients
- 1 cup redcurrants
- 1 Tbsp balsamic vinegar
- tsp plus 2 Tbsp olive oil
- 1 medium red onion, finely chopped
- 500g rhubarb, ends trimmed, cut cross ways
- 3 Tbsp sugar
- salt and ground pepper
QUICK RHUBARB AND REDCURRANT SAUCE
Method
- In a small bowl, combine redcurrants and vinegar, let stand 10 minutes to macerate
- In a small saucepan, heat 1 teaspoon oil over medium-low heat
- Add onion; cook until softened, stirring occasionally, about 10 minutes
- To the saucepan, add the redcurrant mixture, rhubarb, and sugar; bring to a boil
- Reduce heat and simmer until rhubarb has softened - 5 to 8 minutes
- Season with salt and pepper
- Remove from heat and serve alongside fish, pork or venison
Comments
Thanks to Butlers Fruit Farm for the redcurrants and the rhubarb used in the demonstration at the market.
Please click here if you would like to download a copy
