Onion and rhubarb sauce for yorkshire puddings

Onion and rhubarb sauce for yorkshire puddings
  • 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
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

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.

Recipe By

Simon Greenwood-Haigh

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

May seasonal recipes

Rhubarb chutney

This glorious chutney really makes the most of forced rhubarb,...

Save recipe icon Save recipe icon Save recipe

Vegetarian bake recipes

Roasted vegetable yorkshire pudding traybake

Our giant Yorkshire pudding traybake makes an impressive vegetarian main....

Save recipe icon Save recipe icon Save recipe

Rhubarb recipes

Savoury custard with mackerel and pickled rhubarb (chawanmushi)

Rhubarb and custard in a savoury setting? You bet –...

Save recipe icon Save recipe icon Save recipe

Canapé recipes

Yorkshire pudding canapés

This canapé from food writer Georgie Hayden shows how versatile...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.