Sticky Sweet Chilli Rhubarb Sauce
Try my Sticky Sweet Chilli Rhubarb Sauce—a delicious fusion of rhubarb sweetness and chilli heat. Perfect as a glaze for meats, a zesty dip, or a bold salad enhancer, this versatile sauce transforms any dish into something special.
Ingredients
- 400 g rhubarb, cut into small pieces
- 200 ml cider vinegar
- 2 tbsp pureed fresh ginger
- 2 tsp dried chilli flakes
- 350 g caster sugar
- 4 tbsp tomato ketchup
- 1 tbsp tomato puree
- salt
- ground pepper
- 1 tbsp cornflour
- 2 tbsp cold water
Instructions
- Place rhubarb, vinegar, chilli and ginger into a saucepan and bring to a simmer. Cook for 2 minutes to break down the rhubarb.
- Next, add the sugar, ketchup, puree and salt and pepper.
- Cook until you achieve a nice, sauce-like consistency.
- Mix the cornflour and cold water together and add a little to thicken the sauce, don’t go mad.
- Carefully liquidise until you have a nice fine sauce; you may need to add a little water.
- Re-season and serve.
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Nutrition
399
Calories
1G
Fat
0.1G
Saturates
92G
Sugars
174G
Salt
1G
Protein
100G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
