Onion and rhubarb sauce for yorkshire puddings

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.