A slightly tart sauce which makes an excellent accompaniment to rich meats such as duck or goose.
I have served it twice, both times with duck. Once with fried noodles as part of an Oriental-style meal and another time with potato croquettes and broccoli. Both methods of serving worked really well.
RHUBARB AND GINGER SAUCE
(Approx 400 ml)
1.8 kg fresh rhubarb, washed and cut into 2 inch pieces
30 ml water
1 teaspoon salt
250 ml dry white wine
2 pieces stem ginger, diced
2 star anise
finely grated zest of 1 orange
juice of 1 orange
1 teaspoon Chinese five-spice powder
1 tablespoon stem ginger syrup
2 teaspoons soy sauce
½ – 1 tablespoons honey
cornflour mixed with a little water or wine to thicken
Place rhubarb, salt, water and wine into a heavy bottomed pan (do not use aluminium). Simmer for 10 – 15 minutes over a medium heat until rhubarb is very soft.
Place a fine strainer over a bowl and strain rhubarb; give the strainer a little shake from time to time but do not press down on rhubarb as this will cloud the sauce.
Discard the rhubarb and return the juice to pan with the stem ginger, star anise, orange zest and juice and five spice powder.Bring to the boil then simmer briskly over medium until reduced by half.
Add stem ginger syrup and soy sauce. Sweeten to taste with the honey.
The sauce should be sweet, but still a little tart. Thicken with a little cornflour mixed with water.
Serve with duck or goose.