Rhubarb sauce to go with pork

Taste test time. Both of the below cooked and sampled with some roast pork. 

Jury is out, as in neither were 'wow, must cook that again'. If anything a mixture of the two was the nicest. As in need to tweak. 

One bit to tweak is the sage. I used purple sage leaves which is milder than green sage and could have done with a couple more leaves if I use purple sage leaves again

Rhubarb, ginger and sage sauce

Cut 400g rhubarb stalks into 2cm chunks (halve if thick stalks). Stew lightly in 20g butter with 2 finely chopped shallots, 2cm grated fresh ginger, 10 sage leaves chopped and some salt and pepper for 15 minutes.  Increase heat to get desired consistency. Add honey to taste.

Rhubarb sauce - an alternative

Slice an onion and gently sauté in oil until translucent.  Add 2tbsp water and continue cooking until very soft. Stir in 300g chopped rhubarb, 50ml red wine vinegar and 46g brown sugar. Cook for 5 minutes / until the rhubarb has broken down 

Another recipe for rhubarb sauce within this blog. 

Wedding feast

After weeks of worrying about mouth sized jam sandwiches, bananas and rice crispie slices for the Devizes to Westminster canoe marathon and then recovering from ensuring said items were fed to M and his teamate along the banks of the Kennet and Avon Canal and the Thames, a great day yesterday was spent with a group of friends watching the wedding followed by a barbeque. Everyone came with meat and a salad or pudding. Part of my contribution was the rest of a rhubarb sauce that I made last week to go with duck breast - it went very well with the pork fillet that one of my friends contributed to the feast.

Chinese spiced Rhubarb sauce

200g rhubarb roughly chopped
2 tbsp orange juice
1 tsp chinese 5 spice
Honey to taste
Simmer until rhubarb is cooked through. Taste and adjust sweetness with honey