Sauce for Roast Pork
It’s traditional to serve apple sauce with your Sunday roast pork, but have you tried rhubarb and apple sauce or even all rhubarb?
They make a good pairing and this twist on the classic apple sauce goes great with pork.
Rhubarb History
Rhubarb seems to have gone in and out of fashion over the years. Its popularity seems to have fallen with our increasingly sweet tooth. Times when sugar was in short supply like post-war rationing saw the rhubarb industry collapse.
Most people who grow rhubarb have made apple and rhubarb crumble, if not we have a recipe for you to try.
Home Grown Rhubarb
My son grows rhubarb on his allotment so we have a never-ending supply from late spring into autumn.
We clean the sticks, chop them into pieces, bag them in portions and freeze them. Freezing and defrosting softens the rhubarb partially but is fine for cooking.
If you want to make some rhubarb and apple sauce year-round, freezing is the only option as shop-bought rhubarb is seasonal.
The Rhubarb Triangle
Force grown rhubarb from the so-called ‘Rhubarb Triangle’ in Yorkshire is a premium variety available from January to March. Forced rhubarb gets very high praise from top chefs for its superior taste.
It’s quite expensive and available direct from growers like Alston Wholefoods.
Other Recipes You Maybe Interested in …..
Recipe – Rhubarb and Apple Sauce
Rhubarb and Apple Sauce
Ingredients
- 5-7 sticks rhubarb depending on size, finely chopped
- 2 apple Granny Smith, peeled, cored and roughly chopped
- 110 g raw golden sugar plus extra if needed
- 1 lemon zested
- 50 g butter cold, cubed
Conversions
Instructions
- To make the sauce, place the rhubarb into a medium-sized saucepan along with the apple, sugar, lemon zest and a splash of water. Bring to a gentle simmer, and cook until the rhubarb and apple are both fully cooked and falling apart.
- Allow to cool a little, then taste and adjust the flavour if necessary, adding a little more sugar if it is too tart.
- Add half the cold cubed butter, and stir in until fully emulsified, then repeat with the other half. Set aside.
You may also like one of my other favourite recipes …
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- twospoons.wordpress.com
- kitchen.nine.com.au
- BBC Gardeners World