Tuesday, May 24, 2011
2 good sized stalks rhubarb, diced
1 cup water
1/2 cup sugar, more or less to taste
1 small onion
1 TB cider vinegar
Place ingredients in a sauce pan and bring to a boil. Reduce heat and allow to simmer until rhubarb is very tender. (about 10 minutes or so)
Pour into a blender or a food processor and process until smooth. Return to pan and simmer a few minutes more to thicken. Taste and adjust your sugar and add some salt if you like. I kept it very simple this time around.
Cook on low 4-6 hours until chicken is done.
Remove chicken and cover and keep warm.
Top the chicken with a few chopped green onions and a scoop of sauce.
I served with brown rice cooked in chicken broth with fresh parsley and a side of steamed carrots(also topped with the rhubarb sauce!)
I think this would be FANTASTIC with a few sliced strawberries added into the rhubarb sauce too! It would give it a great tangy flavor.