It’s the first day of Spring – and for me that means lots of asparagus, rhubarb and fresh lettuce at the farmer’s markets! I love making rhubarb into a sweet sauce to pour over vanilla ice cream. That’s what my mom did when I was a kid. But I like it savory too, to put over salmon or chicken. Here is a recipe I created a couple of years ago – Enjoy!
What you need:
- 3 cups of fresh rhubarb
- 3/8 cup granulated sugar
- 1 cup water
- 2 Tablespoons chopped chipotle in adobo sauce (See note)
- 8 boneless, skinless chicken thighs
Note: You can purchase the chipotles in adobo sauce in a can and chop them yourself or you can buy the pre-chopped in a jar. The advantage of the jar is that you use what you need, put the lid back on and refrigerate until you need it again!
How to Do it:
Chop the rhubarb.
Boil it with the sugar and water in a saucepan until the rhubarb begins to break apart and is very soft. Keep cooking until the liquid begins to evaporate and the consistency is like a sauce.
Add the chipotle and heat through.
Add some salt and pepper to the chicken thighs and pan sear until they are brown. Cover and cook until they are done all the way through (still moist but not a trace of pink).
Top with the sauce and either serve as is (as I did) or you can broil it to caramelize the top.