Rhubarb & Cranberry Sauce

Are you overwhelmed by how much your rhubarb grows like crazy, and you can hardly keep up and end up giving it away to your friends? Well KEEP some of it and make this delicious sauce, perfect for pork chops, pork tenderloin, or even chicken!

1/2 Cup dried cranberries
1 Tbsp Traditional Dark Balsamic Vinegar
1/4 Cup boiling water
1 tsp Butter Olive Oil
1/3 Cup diced white onion
2 Cups chopped rhubarb stalks, ends removed
1 Tbsp maple syrup
Pinch of ground cinnamon
Sea salt & ground black pepper, to your taste

In a small bowl, combine the dried cranberries, Traditional Balsamic, and boiling water, then set aside for 15 minutes.

In a large skillet on low, heat the 1 tsp of Butter Olive Oil. Add white onion and cook until translucent - about 8 to 10 minutes.

Add dried cranberry mixture to onions with the chopped rhubarb. Simmer until the rhubarb is tender, which should take about 10 minutes. Add the maple syrup, pinch of ground cinnamon, and season to taste with the sea salt and ground black pepper.

Serve with meat of your choice, porkchops, tenderloin, or chicken!

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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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