Onion and rhubarb sauce for yorkshire puddings

Onion and rhubarb sauce for yorkshire puddings

This rhubarb and onion sauce makes the most of delicate forced rhubarb from Yorkshire, and is a brilliant partner for roast pork. Writer Simon Greenwood-Haigh also shares a family recipe for fluffy yorkshire puddings, passed down from his grandfather Norman.

Onion and rhubarb sauce for yorkshire puddings

Plan an epic roast with more Sunday lunch side dishes.

  • Serves icon Serves 6 as part of a Sunday roast
  • Time icon Hands-on time 30 min, plus 2 hours resting. Oven time 25-35 min

This rhubarb and onion sauce makes the most of delicate forced rhubarb from Yorkshire, and is a brilliant partner for roast pork. Writer Simon Greenwood-Haigh also shares a family recipe for fluffy yorkshire puddings, passed down from his grandfather Norman.

Plan an epic roast with more Sunday lunch side dishes.

Nutrition: per serving

Calories
288kcals
Fat
9.7g (3.8g saturated)
Protein
10.5g
Carbohydrates
38.2g (12.2g sugars)
Fibre
3.2g
Salt
0.2g

Ingredients

  • 2 tsp olive oil
  • 1 large onion, finely sliced into half moons
  • 350g rhubarb, ideally from Wakefield, chopped
  • 50ml red wine vinegar
  • 50g brown sugar

For the yorkshire puddings

  • 20g beef dripping
  • 4 medium free-range eggs
  • 200g plain flour
  • 200ml whole milk
  • 100ml water

Specialist kit

  • 12-hole muffin tray
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Method

  1. To make the sauce, heat the olive oil in a saucepan over a medium heat. Add the sliced onion and a pinch of salt and cook, stirring, for about 8 minutes, until soft and beginning to brown. Add about 2 tbsp water and cook for another 8 minutes, or until the onions are very soft (add a little extra water if they start to catch).
  2. Stir in the rhubarb, vinegar and sugar, then continue to cook for 8-10 minutes until the rhubarb has brown down and created a sauce. Set aside to gently reheat before serving.
  3. For the yorkshire puddings, beat the eggs, flour, milk and water with a pinch of salt and pepper until light and smooth. Pour into a jug and leave to rest in the fridge for 2 hours.
  4. Once the batter has rested, heat the oven to 225°C fan/gas 9. Grease your pudding or muffin tin with the beef dripping then put it in the hot oven for 10 15 minutes to heat it up; you should see a blue haze just above the fat.
  5. Carefully pour the batter into the holes containing the hot fat, then put the tray back in the oven and cook for 15-20 minutes, or until risen and golden. Serve alongside the reheated rhubarb sauce with roast pork and seasonal vegetables.

Nutrition

Nutrition: per serving
Calories
288kcals
Fat
9.7g (3.8g saturated)
Protein
10.5g
Carbohydrates
38.2g (12.2g sugars)
Fibre
3.2g
Salt
0.2g

Buy ingredients online

Recipe By:

Simon Greenwood-Haigh

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