This sauce bridges two seasons—it marries the citrus fruit of winter and spring’s rhubarb. Its delicate color and bright flavor makes it the ideal accompaniment to Ricotta Cheesecake with Orange and Aniseed (page 55).
Recipe information
Yield
makes 2 cups (500 ml)
Ingredients
1 cup (250 ml) orange juice (freshly squeezed or store-bought)
1/2 cup (100 g) sugar, or more to taste
3/4 pound (340 g) rhubarb, leaves trimmed, and stems cut into 1/4-inch (6-mm) slices (about 3 cups)
Preparation
Step 1
In a medium saucepan, combine the orange juice, sugar, and rhubarb pieces. Bring to a boil over medium-high heat, stirring occasionally, then remove from the heat, cover, and let stand until the rhubarb is tender, about 10 minutes.
Step 2
In a food processor fitted with the metal blade, or in a blender, purée the rhubarb and its cooking liquid until smooth. Taste for sweetness and add more sugar, if desired.
Storage
Step 3
This sauce can be stored in the refrigerator for up to 5 days.
