Strawberry, Rhubarb and Caramelized Onion Sauce
Onions, salt and pepper with fruit? You bet! The salt and pepper intensify the good flavor of the ripe fruits. The aromatic onions, which get sweeter and subtler the slower you cook them, balance the flavors. Spoon this lovely sauce over pork or chicken. But my favorite is too slather it over soft, ripe cheese (such as Carolina Moon!) or smear it on bread.
1 small onion, halved and thinly sliced (about 1 cup)
2 teaspoons canola oil, divided
2 slender stalks rhubarb, cut into 1-inch slices (about 1 cup)
2 teaspoons local honey
1/2 cup fresh lemon juice
3 cups sugar
1 pint strawberries, hulled and halved (about 3 cups)
Grated zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Toss the onion with 1 teaspoon of the oil in a small bowl. In another small bowl, toss the rhubarb with the remaining teaspoon of oil.
Heat a saute? pan over medium heat. Add the onion and saute? for 2 minutes. Add the rhubarb and saute? until it appears moist, about 3 minutes longer. Add the honey, increase the heat to medium-high and cook stirring constantly until the rhubarb softens, about 6 minutes. Add the lemon juice and sugar, increase the heat to high and bring to a boil. Add the strawberries and lemon zest, decrease the heat to medium and simmer until the berries soften, about 5 minutes. Season to taste with salt and pepper.
Cool, store in glass jars and refrigerate for up to 2 months. Makes about 2 pints.