- 200g washed and sliced rhubarb
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 4 tbsp white wine vinegar
- 50g sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Tip the rhubarb, white wine vinegar and sugar into a saucepan and bring to the boil. Simmer for 10 mins until the rhubarb is tender. Add the butter and blitz in a blender or with a hand blender until smooth. Different types of rhubarb have a different water content, so if the sauce seems a little soupy, simmer until it has reduced slightly. Can be made up to two days ahead and kept chilled. Reheat before serving.