Sweet and sour sauce typically brings to ind Asian cuisines, but in the case of agrodolce we look to our chefs in Italy. Agrodolce, broken down to “agro” meaning sour and “dolce” meaning sweet, is a sauce made by reducing its fruit or vegetable elements dow in a combination of vinegars and sugars. In this recipe we take the stalks of rhubarb, often reserved for desserts, and reduce the tart vegetable down to a sweet and sour sauce. This pickled condiment is delectable on fish, beef, chicken or pork. Enjoy Pickled Rhubarb Agrodolce immediately or keep refrigerated for several weeks.
Pickled Rhubarb Agrodolce Recipe:
- Apple Cider Vinegar…2 cups
- Champagne Vinegar…2 cups
- Water…1 cup
- Sugar (granulated)…1 cup
- Sugar (brown)…1/2 cup
- Cinnamon Stick…1 each
- Bay Leaf…3 each
- Salt…1 tbs.
- Rhubarb…2 lbs fresh (sliced in 1/2 inch pieces)
Method of Preparation:
- Place all ingredients except rhubarb in medium pot, and bring to a boil.
- Cut rhubarb and place in heat resistant container.
- When liquid comes to a raging boil, strain through colander, pour rhubarb, cover with parchment paper, and cool in refrigerator for 2-3 days.
- Strain liquid from rhubarb, reserving the liquid.
- Place rhubarb in blender, pulse, and slowly add liquid back to rhubarb until nape (thick paste) consistency forms. Pour rhubarb agrodolce in pot on medium heat, warm, and serve.