Rhubarb Glaze

This sweet-tart sauce makes a great glaze for roasted pork or chicken. It can also be layered into desserts or used to top yogurt.

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2 lbs rhubarb, cut into 1/2 inch long pieces
1 cup white wine
1/2 cup sugar
1/4 cup honey
2 tbsp champagne vinegar


  1. In a large sauce pan combine all ingredients except the vinegar adding a pinch of salt
  2. Bring to a simmer and let cook until the rhubarb collapses
  3. Continue to cook until the liquid is reduced by about half and starting to thicken
  4. Taste and add the vinegar if it needs a bit more acidity. Add a bit more honey if it needs more sweetness
  5. Allow to cool and store in the fridge for up to 3 months
  6. When using as a glaze, roast the meat until 80% done then spoon a liberal amount over the meat and return to the oven to continue cooking