My gosh we have been lucky with the weather recently. Gorgeous sunshine and warm days that made me sit back and just stop. As in stop everything and hang out with the kiddoes, pushing them on the swing, clapping at their trampoline acrobatics, encouraging them to try out their bicycles, going on flower treasure hunts and every now and then hanging out at Aldeburgh beach. It has been a pretty good one.
In amidst all that fun, I had a few rhubarb recipes slowly simmering away in my brain. I did not want to make a rhubarb crumble or rhubarb cake. I wanted something different. And so, this herby rhubarb sauce was born.
I rather excitedly pulled out my brand new Jamie Oliver by Tefal pot (thank you lovely folks at John Lewis) and got cooking. New recipes, new flavours, new pots and all that. Any excuse people, any excuse.
And it worked. The honey mellows the tartness of the rhubarb sauce, whilst the balsamic vinegar and basil add their very own beautiful extras. When served with some over some warm pasta with added basil it becomes a riot of flavour in your mouth. Believe that.
I really, really like simple rhubarb pasta sauce and I hope my post inspires you to try it or something totally new. Please come back and tell me what you think.
Thanks to John Lewis Cook (#JLCook) for sending me some of the new range of Jamie Oliver and Tefal cookware to try out. The pots include innovative Thermo-spot technology with a hard anodised exterior, are induction compatible and dishwasher and oven safe. All opinions are my own.
- 400 g (14oz) of pasta
- 1 tbsp olive oil
- 1 red onion finely chopped
- 2 garlic cloves minced
- 3 large stalks of rhubarb thinly sliced
- 80 ml (1/3 cup) water
- 1 tbsp balsamic vinegar
- 2-3 tbsp honey depending on your taste
- 1 large bunch of fresh basil
- Cherry tomatoes to serve (optional)
- Cook the pasta according to the packet instructions, drain and set aside.
- Heat the olive oil in a pot and sautéed the onions and garlic for about 8 mins until softened.
- Stir in the rhubarb, water, balsamic vinegar and honey, bring to the boil and then simmer for 10 mins until the rhubarb is completely broken down and the sauce has thickened.
- Mix in the cooked pasta, basil leave and tomatoes (if using) and serve.