This week’s rhubarb is outstanding. This sauce pairs well with pork cutlets, but also with any kind of cheese – the sharperthe better – on crackers. It’s a well-balanced sweet and sour and savoury sauce.
You will need:
a bunch of rhubarb, in 3 cm sections
a red onion, sliced
nutmeg and/or cinnamon
one apple (or pear), sliced
1 tbsp balsamic vinegar
3 tablespoons or so of brown sugar
1) Peel and slice the onion, then fry on a medium heat in a tablespoon or two of butter until it begins to caramelise.
2) Add a pinch of the spices (no more than a 1/4 tsp of each), and stir in quickly – you should be able
to smell it all of a sudden as the fat picks up the flavour.
3) Add the rhubarb, then the sugar, and stir. Everything should caramelise quickly. Keep stirring, then add balsamic to deglaze the pan (i.e. get the sticky bits off the bottom of the pan), stir, then add the apple and enough water to almost cover.
4) Add salt (it’s not a spice). Simmer gently for about 5 minutes, until the rhubarb and apple is soft.
You can smear this on a pork rack, or spoon it over the cutlet. It would go very nicely with a salad of that stunning shredded Chioggia beetroot and rocket.
Fun fact: excessive doses of nutmeg are reported to have psychoactive effects, but I understand the dosage required generally causes extreme nausea and other negative symptoms before anything else.