Print

Tangy Rhubarb Sauce for Pork Chops and Chicken

tangy rhubarb sauce - featured image
Print Recipe

A quick and easy tangy rhubarb sauce that pairs perfectly with pork chops and chicken, balancing tartness with mellow sweetness and warm spices.

Ingredients

Scale
  • 3 cups fresh rhubarb stalks, chopped into 1/2-inch pieces (about 375g or 13.2 oz)
  • 3/4 cup granulated sugar (150g or 5.3 oz)
  • 1/2 cup water (120ml or 4 fl oz)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter

Instructions

  1. Wash and chop about 3 cups (375g) of fresh rhubarb stalks into 1/2-inch pieces. If using frozen, no need to thaw first.
  2. In a medium saucepan, add rhubarb, 3/4 cup (150g) granulated sugar, and 1/2 cup (120ml) water. Stir gently to mix.
  3. Place the saucepan over medium heat. Stir occasionally until the mixture comes to a gentle simmer, about 5 minutes.
  4. Stir in 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon ground ginger, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
  5. Reduce heat to low and let the sauce simmer uncovered, stirring every few minutes, until the rhubarb breaks down and the sauce thickens slightly — about 10-15 minutes. It should coat the back of a spoon but still have a little texture.
  6. If you prefer a smoother or thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then stir into the sauce and cook for 1-2 more minutes until thickened.
  7. Remove the sauce from heat and stir in 1 tablespoon of unsalted butter until melted and glossy.
  8. Taste and add a pinch more salt or sugar if needed.
  9. Serve warm over freshly cooked pork chops or chicken breasts.

Notes

Keep heat low and simmer gently to avoid burning. Stir often to maintain smooth texture. For a smoother sauce, blend or strain half or all of the sauce. Substitute honey or maple syrup for sugar for a richer sweetness. Use arrowroot powder instead of cornstarch for gluten-free thickening. Replace butter with dairy-free margarine or coconut oil for a vegan version.

Nutrition

Keywords: rhubarb sauce, tangy sauce, pork chop sauce, chicken sauce, easy sauce recipe, homemade rhubarb sauce, savory rhubarb sauce

Find it online: https://tessierecipes.com/tangy-rhubarb-sauce-for-pork-chops-and-chicken-easy-homemade-recipe/