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.
Ingredients
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
Method
- In a large sauce pan combine all ingredients except the vinegar adding a pinch of salt
- Bring to a simmer and let cook until the rhubarb collapses
- Continue to cook until the liquid is reduced by about half and starting to thicken
- Taste and add the vinegar if it needs a bit more acidity. Add a bit more honey if it needs more sweetness
- Allow to cool and store in the fridge for up to 3 months
- 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
