zoom

    Save to your scrapbook

    Spiced rhubarb & star anise sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spiced rhubarb & star anise sauce

    • Gluten Free
    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6 - 8 (about 300ml)

    Ingredients

    400g rhubarb
    2 shallots, finely sliced
    100g light brown soft sugar, plus a little extra to taste
    75ml sherry vinegar or red wine vinegar
    1 tsp sea salt
    ½ tsp freshly ground black pepper
    1 star anise
    5g fresh root ginger, finely chopped
    1 red chilli, pierced all over

    Method

    1. Trim the rhubarb and cut it into 2cm pieces. Put it in a wide pan with the remaining ingredients and give it all a good stir. Place over a medium heat and bring to the boil,  then reduce the heat slightly and leave to cook for 20-25 minutes, stirring occasionally (more frequently towards the end of cooking). Halfway through cooking, taste and, if the chilli-heat level is to your liking, lift the chilli out and discard. If it is too tart or vinegary, add a little more sugar. If it is reducing too quickly, add a couple of tablespoons of water.

    2. The sauce is ready when the rhubarb has broken down and thickened but it is not too sticky. Leave to cool, then serve alongside grilled mackerel or griddled halloumi. This sauce will keep, covered and chilled, for 1 day.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary