Rhubarb sauce with port

[vivacity]

Here's a recipe from the German Vorwerk site. I don't know if it's in the English cookery book but I'll post it anyway.

Serves four.

500 g rhubarb, cut into 2 cm pieces
200 g port
30 g sugar
1 tsp grated lemon rind
1 tsp cornflour

Put all the things into the TM bowl, cook 8-10 M/100°/ speed 2 and leave to cool.
You may have to add more sugar depending on the type of port that you have used.

[judydawn]

Interesting.  What would you use it for?  Could it be served over meat or chicken or is it something you have on bread? Certainly doesn't look like a chutney.

[Thermomixer]

Thanks vivacity - sounds interesting.  Wonder if it was done on reverse the pieces of rhubarb may stay whole ?

I think that it would work well with pork or a dessert for me.

[vivacity]

I've just checked the Vorwerk site. This is served alone, with vanille sauce or with ice cream. Hope that helps. I think I would also make it using  because I'd prefer a few chunks.

[bron]

I don't reckon it will be that sweet with only 30g sugar! Thats what I put in my tomato sauce! Rhuburb isnt that sweet either, possibly less sugar than a tomato, so I reckon it is a sauce for meat! Can't get rhurbarb in Spain, so you guys will have to try it out! Sounds nice though, nice glass of port (maybe for JD while it cooks!)

[Thermomixer]

 nice glass of port (maybe for JD while it cooks!)

Looks like we're turning her into an alcoholic !!

BTW - rhubarb does vary greatly in how sweet it is - think like cavolo nero and swede potatoes, it may be sweeter in colder climates.  My mother tells stories of eating raw rhubarb stalks and raw swedes which were very sweet.

I have eaten raw rhubarb at times when it was sweet enough - but usually a bit sour - so need to check and adjust the sugar for sweet/savoury dishes.

[judydawn]

I've seen the letters BTW twice this morning, what does that mean please?  As far as the rhubarb sauce goes, I think I would have it chunky for dessert and mushy for savoury.  Like Thermomixer, think Pork or maybe chicken would suit it. Be like having cranberry sauce with turkey which is a favourite in this house. I'll try it and let you know.

[Thermomixer]

By The Way

[judydawn]

By The Way

Thanks Thermomixer - my vocabulary is expanding

[judydawn]

I made half quantity of this sauce today and served perhaps a tablespoon on some steamed chicken fillets - you wouldn't want too much.  Not bad but I think I would prefer gravy.  I then tried it with ice-cream for dessert and it was much better although I think it could do with a little more sugar (as Bron suggested) when served with sweets.  Would go well with custard, even over an apple pie with cream.  A little bit goes a long way though and because it isn't something we would eat regularly, I have frozen the leftovers in an ice-cube tray.  I now have 11 cubes as a topping for later.  Mine was the smooth version, even on reverse I think the rhubarb would fall to bits.

[bron]

Well done JD! Yes think it would lovely over vanilla ice-cream! Have to agree, I would prefer gravy too! But thanks for trying it out! I cant get rhubarb here in Spain, I love rhubarb crumble! My favourite!