Piquant Rhubarb Sauce

This unusual recipe is especially delicious with bean burgers or lentil cutlets. I’m delighted that it was accepted for submission in the Maine Community Cookbook, Vol.2!

1 Tablespoon water

1 large onion, finely chopped

3 cups of washed, trimmed, rhubarb stalks, cut into 3-inch pieces

1/2 cup turbinado sugar

2 Tablespoons red wine vinegar

Salt and pepper, to taste

Heat the water in a saucepan, add the onion, and cook slowly for 10 minutes, making sure the onions don’t brown. Add the rhubarb to the cooked onions and stir in the sugar, vinegar, and salt and pepper, to taste. Simmer 20 minutes with the lid on the pan, until the rhubarb is soft. Remove the lid and continue simmering until thick. Sauce keeps in the refrigerator for 3 days.