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Onion and rhubarb sauce for yorkshire puddings

Name: Onion and rhubarb sauce for yorkshire puddings
Prep time: 30 min
Cook time: PT25-35M
Total time: 55 min
Yield: Serves 6 as part of a Sunday roast
Cuisine: British recipes
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

By: Simon Greenwood-Haigh

Published: 1 Feb 23
Updated: 25 Mar 24

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.

Plan an epic roast with more Sunday lunch side dishes.

Easy
March 2023

Test kitchen approved

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

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

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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

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).
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.
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.

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.
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.