Ingredients:

  • 3 cups (450g) rhubarb, diced into ¼ inch pieces
  • ½ cup (170g) brown sugar, packed
  • ¼ cup (60ml) apple cider vinegar
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) Worcestershire sauce
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 1 tbsp (14g) unsalted butter
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) cold water
  • ½ tsp (3g) cracked black pepper

Instructions:

  1. Melt the butter over medium heat in a small saucepan. Add the minced garlic and grated ginger, stirring constantly for 60 seconds until fragrant but not browned.
  2. Stir in the diced rhubarb, brown sugar, apple cider vinegar, soy sauce, and Worcestershire sauce. Increase heat to medium-high until the mixture reaches a simmer, then reduce to low. Cover and cook for 12–15 minutes until the rhubarb collapses into a soft, jammy pulp.
  3. Whisk the cornstarch with cold water to create a slurry, then stir it into the saucepan along with the black pepper. Simmer for another 2 minutes until the sauce thickens and becomes glossy.
  4. For a smooth finish, press the sauce through a fine-mesh strainer into a bowl, discarding the remaining fiber.