1 1/2 Tbsp. olive oil
1 med. onion, finely chopped
2 cups thinly sliced rhubarb (about 12 oz.)
1/2 cup peeled, seeded tomatoes (fresh or canned), finely chopped
1/4 cup honey
1 tsp. sugar
large pinch ground allspice
1/2 tsp. lemon juice, or to taste
pepper
Heat the onion in olive oil over low, stirring occasionally, until softened but not brown (about 7 minutes). Stir in rhubarb, tomatoes, honey, sugar, and allspice. Simmer uncovered until reduced to a thick puree, stirring occasionally (about 20 minutes). Add lemon juice and adjust seasonings. Serve over chicken or fish.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986; where it says this recipe is of Sephardic origin.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
