A savoury sauce, tart enough to work well alongside pork or duck.

Ingredients - serves 4

400g rhubarb, washed, leaf and base cut off
2 shallots, finely chopped
2cm cube fresh, peeled, finely grated ginger
20g butter
10 sage leaves, chopped
salt, pepper
honey to taste

Method

Trim the rhubarb, stripping away any stringiness. Cut into 2 cm lengths and stew gently in the butter in a stainless steel pan with the chopped shallot, grated ginger, torn sage, salt and pepper until tender. Raise the heat to evaporate some of the liquid. Add honey to taste. Serve warm.