Rhubarb Sauce

This is a sauce I made up to put onto pork chops, to avoid the same-old same-old syndrome. It's not quite perfect, but I'm relatively pleased. It's based loosely on a recipe from “Cooking With Fruit” that I originally found on the About.com cooking site (but which redirects to a fish recipe on TheSpruceEats now – this is why I keep copies of my own versions of recipes). Originally from July 2002.



Preparation time: ½ hour

Smear this on pork chops you're going to barbecue or fry. You could also bake them in a casserole dish bathed in the sauce. When you're adding things to taste, you should try and remember that you're trying to get the four main flavors roughly in balance, so none of them predominates. Start by adding about half of each of the cayenne, fish & soy sauces, lemon and pineapple, and then adjust accordingly. Even with all the other stuff in this sauce, you can still tell there's rhubarb underneath it. You could also use strawberries, raspberries, or a number of other fruits, too. Heck, use whatever's in season.

#recipe #sauce

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