Our house is full of cookbooks, but one which has caught my attention more than most is the Flavour Thesaurus by Niki Segnit - www.flavourthesaurus.com It gives a comprehensive guide to how different flavours can work together. These are very often quite strange pairings but it has started to make me think I should be a little more experimental in the kitchen. So last night for tea, we made a rhubarb sauce to go with our roast chicken.
Rhubarb can be very tart and sour so it is key to neutralise this with other strong flavours. I went on the theme of sweet and sour to make what turned out to be a really tasty sauce.
This will be enough sauce for 2 people.
2 sticks rhubarb
2 tsp white wine vinegar
3 tsp honey
2 tsp butter
2 tsp fresh ginger
salt and pepper
1. Dice the rhubarb and add to a heavy bottomed saucepan with a splash of water. Stew for 5mins until slightly softened.
2. Chop the ginger and add to the pan along with the remaining ingredients.
3. Allow to simmer for another 10mins or so, until the rhubarb is very soft.
We had ours with some roast chicken, but I think this would work especially well with fattier meats such as pork belly.