Tangy Rhubarb Sauce

April 21, 2022

Rhubarb is one of the best treats of spring and early summer.


Enjoy this tangy sauce with roasted or grilled chicken or pork when rhubarb is in season during the early spring. If you’re using frozen rhubarb omit the water.
Do not substitute regular balsamic for the white balsamic or the sauce will be an unpleasant colour.


  • 1 teaspoon olive oil
  • 1 small, sweet onion. like Vidalia, finely chopped
  • 1/2 teaspoon minced garlic, about 1 clove
  • 1/2 teaspoon dried thyme
  • 2 cups chopped rhubarb
  • 1/4 cup water
  • 3 tablespoons white balsamic vinegar
  • 2-3 tablespoons maple syrup


Place a medium saucepan over medium-high heat. Add the olive oil and sauté the onion, garlic and thyme until the onions are slightly caramelized and fragrant. Watch the garlic carefully so that it doesn’t burn. Add the chopped rhubarb and combine it with the onion mixture. Add the water, balsamic and 2 tablespoons of the maple syrup and bring to a boil. Reduce to a simmer and cook for 10-15 minutes until the rhubarb is easily mashed with a potato masher or wooden spoon/ Taste the sauce – and it if is too sharp, add additional maple
syrup. Serve warm with grilled pork or chicken. Keeps well in the refrigerator for 2-3 days.