Balsamic Rhubarb Reduction Sauce

by Market Manager

By: Sara Gomach


  • 2 – 3 tablespoons balsamic vinegar
  • 1/3 cup sugar
  • 3/4 teaspoon grated peeled fresh ginger root or ground ginger
  • 2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick
  • 1/4 cup water


Combine in a sauce pan and cook over low/medium heat until very tender and until reduced to desired thickness. Add more water if needed. Instead of water, try fresh squeezed orange juice – great for the holidays!

Serve over poultry, pork, or vegetables!