Rhubarb-Cherry Sauce

The Washington Post, April 25, 2007

• • Cuisine: American
• • Course: Condiment
• • Features: Fast

Summary:

This sauce would be good over simply sauteed pork loin chops or boneless chicken breasts, or drizzled over toasted bread or crackers topped with goat cheese. The sauce can be refrigerated in an airtight container for up to 1 week.

Makes about 1 1/2 cups (more than enough for 4 servings)

Ingredients:

• • 1/2 cup dried cherries
• • 1 tablespoon balsamic vinegar
• • 1/4 cup hot water
• • 1 teaspoon olive oil
• • 1/2 cup finely chopped onion
• • 8 to 10 ounces rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (about 2 cups)
• • 3 tablespoons sugar
• • Pinch freshly grated nutmeg
• • Salt
• • Freshly ground black pepper

Directions:

In a small bowl, combine the cherries with vinegar and hot water; let stand for 10 minutes to soften.

Meanwhile, in a small saucepan, heat the oil over medium-low heat. Add the onion and cook for about 10 minutes, stirring occasionally, until it has softened. Add the cherry-vinegar mixture, rhubarb and sugar, mixing well. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low, cover and cook for 5 to 8 minutes, or until the rhubarb has softened. Add the nutmeg and season with salt and pepper to taste. Remove from the heat; keep warm until ready to serve.

Recipe Source:

Adapted from "Great Food Fast" from the Kitchens of Martha Stewart Living (Clarkson Potter, 2007).

39 calories, n/a fat, n/a saturated fat, n/a cholesterol, 24mg sodium, 9g carbohydrates, 1g dietary fiber, n/a sugar, n/a protein.