• Genevieve

Rhubarb Onion Sauce for Pork

Rhubarb doesn’t have to be sweet! Like most people, I grew up only ever eating rhubarb in strawberry rhubarb pie and so assumed that rhubarb was only good if heavily sugared and made into dessert. At the farmer’s market last year, we had a loyal group of young kids who would get one stick of rhubarb each to munch on raw while wandering around the market. It shocked me until I tried it. Rhubarb is delicious raw! I had to stop myself from eating it all while making this recipe. While this simple recipe does involve cooking the rhubarb to soften it, there is no added sugar so it fully celebrates the unique and wonderful tartness of rhubarb. Enjoy!


  • 2 cups rhubarb, diced

  • 1 large yellow onion, diced

  • 2 tablespoons butter or olive oil

  • 1/4 cup red wine

  • This is a base note to support the rhubarb, if you prefer not to use wine you might try increasing the butter or oil and adding a splash of balsamic vinegar. A little vinegar goes a long way so be careful not to overwhelm the veggies and taste as you go.

Place the butter or oil, onion, and rhubarb together in a sauce pan on low heat. Stir occasionally.

When the rhubarb has begun to soften, add the wine or vinegar. Bring to a simmer and keep stirring occasionally until the rhubarb and onions are completely soft, about fifteen minutes.

Pour the sauce thickly onto your favorite preparation of pork! We used it for dinner last night over sirloin cutlets gently browned in butter, salt, pepper, and tarragon with a side of kale and beet greens sautéed with garlic. Once you try this easy and versatile sauce, you’ll be thinking up excuses to put it on everything.