Vivaldi is playing softly in the background and songbirds are humming a tune outside my window.
A tranquil moment in time.
A moment I relish with deep pleasure.
And then the front door slams.
Tank, the mean and ferocious terrier, barks and howls as two voices chatter loudly all the way into the kitchen.
Which is right next to my office. Which happens to be the dining room we never use.
It has the best view of the mountains. So I joyfully turned it into my office, hoping the beautiful view and songbirds would inspire.
And they do. Most of the time.
Until the Bennett Crew arrives home and Vivaldi is replaced by Jason Mraz, and songbirds are replaced by the ever escalating giggling conversations of the two sassy Bennett gals. Ahhh… the tranquility.
I wouldn’t trade it for a thing.
Asian Style Rhubarb and Ginger Sauce
Serve this sauce with pan seared scallops, grilled shrimp, roasted pork loin or pan seared or grilled pork chops. I also love it served with mandarin oranges and lots of sliced scallions (green onions).
2 – 3 stalks fresh rhubarb (try to find the thinner stalks, about 1- 1 1/2 inches in width)
1/4 cup brown sugar
2 tablespoons Tamari (I used low sodium)
1 tablespoon rice wine vinegar
1 teaspoon fresh grated ginger (or more to taste)
1 clove garlic, minced
1/2 teaspoon roasted red chili paste (I like Thai Kitchen), or a dash of Sriracha or a pinch of cayenne
1/2 – 1 cup mandarin oranges
1/4 cup or good handful sliced scallions (green onions)
Trim the ends of the rhubarb and then thinly slice the rhubarb stalks and place into a small pot. Add the brown sugar, Tamari, vinegar, grated ginger, garlic and red chili paste and stir over medium high heat.
Bring the mixture to a lively simmer and stir. Turn the heat down and let the sauce simmer until the rhubarb has softened and broken down, about 8-10 minutes.
Give it a good stir and let it cool for a few minutes. Place the sauce in a blender or food processor and puree. Adding a tablespoon or two of water if needed to thin the sauce. Taste for seasoning, adding salt, pepper, chili, ginger or cayenne as needed. This is definitely one of those sauces prepared to taste.
Serve the sauce with mandarin oranges and sliced scallions (green onions). Serve with pan seared or grilled scallops, shrimp, or pork. Great as a grill sauce!