Rhubarb is back-as a sauce with black mustard seed and allspicePosted by April 27, 2017
So you think Rhubarb is just for dessert and requires 1 cup of sugar to taste good? Hold on! Not always. This rhubarb sauce is great basted on chicken thighs, salmon, pork or tofu as a glaze with mustard seed, coconut sugar and a pinch of allspice.
In my post in May 8, 2016 Rhubarb Revisited, (check it out!), I wrote that the rhubarb has leaves which contain oxalic acid and are toxic to humans. Discard the leaves. You may fear eating the stalks of a plant that has poisonous leaves but I eat rhubarb every spring and I am still standing! It is called the pie plant and for good reason. It makes a great pie filling recipe with other fruit. For more on the history of health benefits check out a website on rhubarb. The positives: Good source of Vitamin C, Niacin, B1, Folate and is low in carbohydrate, no fat and if you sweetened with small amounts of sweetener and add strawberries or cherries, the sourness is lessened. So here is my sauce, a keeper, for 3-4 days in the refrigerator.
5 -6 stalks of rhubarb with leaves cut off
4-5 tablespoons of coconut sugar or brown sugar
3 tablespoons of honey
a generous pinch of allspice
salt and pepper to taste
2 tablespoon of red wine or balsamic vinegar
1 tablespoon of black mustard seeds
1/4 cup of water
1 teaspoon oil