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 theContinue reading “Rhubarb Balsamic Reduction”