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Spiced rhubarb & star anise sauce
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Serves: 6 - 8 (about 300ml)
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
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.
Typical values per serving:
Per serving (for 6)
This recipe was first published in Thu Apr 01 09:59:18 BST 2021.
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