Rhubarb Balsamic Reduction

This reduction is the result of some experimenting with rhubarb without using a lot of sugar. The rhubarb cooks down quickly if it’s diced finely, helping thicken the reduction and adding a rich, smooth texture. It’s slightly sweet, mostly tangy and peppery, and is wonderful as a sauce for pork or duck, or as the base for a vinaigrette.

  • 2 ounces fresh or frozen rhubarb
  • 1/2 cup balsamic vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  1. Chop the rhubarb into small pieces. (about 1/2 cup)
  2. Stir together all the ingredients, except the pepper, in a small saucepan until the sugar dissolves.
  3. Heat over medium heat to a simmer. Cook until reduced to 1/2 cup, using a liquid measuring cup to check. Adjust heat if necessary to maintain a simmer. Allow to cool.
  4. Process in a food processor until the mixture is smooth and blended. Stir in the black pepper.

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