Hot, Sweet, And Sour Ginger Rhubarb Recipe

Name: Hot, Sweet, And Sour Ginger Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large stalks of rhubarb (@ 1.25 pounds); 1/3 cup light brown sugar; 1/3 cup of dark muscovado sugar; 1 inch long knob of peeled ginger; 1/8 cup yellow raisins; 1 tablespoon fresh orange peel; zest of one lemon, Meyer preferred; 1 small serrano chili pepper (or jalapeno or poblano for less heat); 1/2 sweet onion cut into thin rings, then halved, optional; 1 short stalk of lemon grass @4 inches; 2 tablespoons rice wine vinegar; 2 tablespoons ruby port (or brown ale); small pinch of sea salt

Servings: persons

6 large stalks of rhubarb (@ 1.25 pounds)
1/3 cup light brown sugar
1/3 cup of dark muscovado sugar
1 inch long knob of peeled ginger
1/8 cup yellow raisins
1 tablespoon fresh orange peel
zest of one lemon, Meyer preferred
1 small serrano chili pepper (or jalapeno or poblano for less heat)
1/2 sweet onion cut into thin rings, then halved, optional
1 short stalk of lemon grass @4 inches
2 tablespoons rice wine vinegar
2 tablespoons ruby port (or brown ale)
small pinch of sea salt

1
The night before sprinkle half the brown sugar along the rhubarb stalks to help preserve the fruit later in cooking.
2
The next day cut the rhubarb into 3/4 inch pieces. Add these with all the sugar into a sauce pan. Cut the ginger into tiny chunks. Split the pepper down the middle and remove the seeds. Combine all the ingredients in a pan and bring to a simmer. Cook until the rhubarb is tender, but still in tact. Remove the pepper and lemon grass before proceeding. This batch will be hot enough already.
3
While hot, ladle into sterilized jelly jars, which you have boiled with lids for at least 10 minutes. Wipe the rims clean. Leave an inch of head room. Seal with two part lids. Let cool. Store in the refrigerator. Use within 1 month (conservatively). Serve with cheese, meat, toast, or even ice cream.

174

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large stalks of rhubarb (@ 1.25 pounds), 1/3 cup light brown sugar, 1/3 cup of dark muscovado sugar, 1 inch long knob of peeled ginger, and more.

Yes, Hot, Sweet, And Sour Ginger Rhubarb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot, Sweet, And Sour Ginger Rhubarb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions