Sweet and Sour Rhubarb Sauce
1 1/2 tablespoons olive oil
medium onion, finely chopped
2 cups thinly sliced trimmed rhubarb (about 12 oz.)
1/2 cup peeled and seeded fresh or canned tomatoes, finely chopped
1/4 cup honey
1 teaspoon sugar
1/4 teaspoon salt
a generous pinch of ground allspice
1/2 teaspoon lemon juice
fresh ground pepper
Heat the olive oil in a heavey saucepan over low heat. Add the onion and stew gently, stirring occasionally, until softened but not brown,about 7 minutes.
Stir in the rhubarb, tomatoes, honey, sugar, salt, and allspice. Simmer uncovered, stirring occasionally, until it has melted down to a thick puree, about 20 minutes.
Add the lemon juice and salt and pepper to taste. The sauce
should have a nice balance between sweet and sour, if not adjust seasonings. Serve hot, over chicken or fish.
