Ingredients:

  • 2 cups (300g) fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (60ml) apple cider vinegar
  • 2 tbsp (30ml) water
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15ml) unsalted butter
  • 1 tsp (5ml) freshly grated ginger
  • ¼ tsp (1g) ground cinnamon

Instructions:

  1. Combine the chopped rhubarb, brown sugar, apple cider vinegar, water, salt, and pepper in a small heavy-bottomed saucepan.
  2. Place the pan over medium heat and stir occasionally, using a spatula to press down on the rhubarb stalks as they soften to ensure the sugar dissolves and juices are released.
  3. Once the rhubarb has reached a jam-like consistency (approximately 12–15 minutes), lower the heat to medium-low and simmer without a lid, stirring frequently, until the sauce reduces by about one-third into a syrupy, mahogany-colored glaze.
  4. Press the mixture through a fine-mesh strainer into a bowl to remove the fibrous pulp.
  5. Return the smooth liquid to the pan over low heat and whisk in the cold butter and grated ginger until the butter is fully emulsified and the glaze is glossy.