Best Spiced Rhubarb Sauce Recipes

SPICED RHUBARB SAUCE

Spiced Rhubarb Sauce image

Served here with pork chops, this unique sauce adds bold flavor to just about any cut of pork. The savory-sweet, relish-like sauce is also a perfect complement to roasted, baked or grilled chicken. Kara Hawke - Polk, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 2-1/2 cups.

Number Of Ingredients 12

Ingredients

4 cups chopped fresh or frozen rhubarb, thawed
2 large onions, chopped
1 medium green pepper, chopped
3/4 cup packed brown sugar
3/4 cup cider vinegar
1/4 cup reduced-sodium soy sauce
2 teaspoons steak seasoning
1 garlic clove, minced
1/2 teaspoon celery seed
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened., Serve warm with chicken or pork. Refrigerate leftovers.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 195mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

FRIED RHUBARB RAVIOLI WITH SPICED STRAWBERRY SAUCE

Fried Rhubarb Ravioli With Spiced Strawberry Sauce image

Provided by Molly O'Neill

Categories dessert

Time 1h

Yield Four servings

Number Of Ingredients 21

Ingredients

1 pint strawberries, stemmed and cut in half, plus 12 strawberries, stemmed and cut lengthwise into quarters
1/4 cup sugar
1 teaspoon black peppercorns
1/2 bay leaf
1/2 cinnamon stick
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
1/2 pound rhubarb, trimmed and cut into 1/2-inch thick slices
1 cup sugar
1 tablespoon water
6 tablespoons fresh orange juice
1 tablespoon grated orange rind
1 1/2 teaspoons grated lemon rind
2 tablespoons ricotta cheese
16 wonton skins
1 egg beaten with 1 teaspoon water
Vegetable oil for deep-fat frying
1 1/2 teaspoons cinnamon
1 1/2 cups vanilla ice cream

Steps:

Place all the sauce ingredients except the 12 strawberries in a medium saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and let cool. Take out the bay leaf and cinnamon stick. Puree in a food processor and strain through a fine sieve. Set aside.
Place the rhubarb, 1/2 cup of the sugar, water and orange juice in a medium saucepan. Bring to a boil and cook just until the rhubarb is soft, about 5 minutes. Drain well and place in a small bowl. Stir in the orange and lemon rinds and ricotta. Place the wonton skins on a work surface in a single layer and brush lightly with the egg mixture. Place a rounded tablespoon of the filling in the center of 8 of the wonton skins. Top with a second skin and press around the filling to the edges to make a tight seal. Place on a baking sheet and freeze while heating the oil.
Heat the oil in a deep-fryer or large pot until it reaches 375 degrees. Carefully drop the ravioli in the oil and fry until golden on both sides. Drain on paper towels. Combine the remaining 1/2 cup of sugar with the cinnamon and coat the ravioli in the mixture. Place the strawberry sauce and reserved strawberries in a small saucepan and heat until warm. Spoon some of the sauce on each of 4 plates. Place 2 raviolis on each plate with a scoop of vanilla ice cream.