Ingredients:

  • 3 cups (450g) fresh rhubarb, chopped into ¼ inch pieces
  • ½ cup (120ml) apple cider vinegar
  • ⅓ cup (65g) packed light brown sugar
  • ¼ cup (60ml) water
  • 1 tbsp (15g) unsalted butter
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tsp (5ml) soy sauce
  • 1 tbsp (15g) fresh parsley, finely chopped (optional garnish)

Instructions:

  1. Combine the chopped rhubarb, apple cider vinegar, brown sugar, and water in a medium heavy-bottomed saucepan. Stir over medium heat until the sugar is completely dissolved and the liquid begins to bubble.
  2. Lower the heat to medium-low. Simmer the mixture, stirring occasionally, for 12–15 minutes until the rhubarb softens completely and the liquid reduces by about a third, turning a deep ruby color.
  3. Stir in the butter, minced garlic, grated ginger, salt, pepper, and soy sauce. Continue to simmer for another 3–5 minutes until the butter is emulsified and the sauce is aromatic.
  4. Remove from heat. The sauce will thicken further as it cools. Garnish with fresh parsley if desired.