Onion and rhubarb sauce for yorkshire puddings

recipe Detail


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.


- 1 large onion

- 1 cup chopped rhubarb

- 2 tablespoons olive oil

- Salt and pepper

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- 1/4 cup water


1. Begin by peeling and finely chopping the onion.

2. Heat 2 tablespoons of olive oil in a small saucepan over medium heat.

3. Add the chopped onion to the pan and cook until translucent, stirring occasionally.

4. Once the onion is cooked, add in 1 cup of chopped rhubarb to the pan.

5. Season with a pinch of salt and pepper, and 1 teaspoon each of dried thyme and rosemary.

6. Stir the mixture and let it cook for 2-3 minutes until the rhubarb starts to soften.

7. Pour in 1/4 cup of water and stir to combine all the ingredients.

8. Let the sauce simmer for 10-15 minutes, until the rhubarb is completely softened and the sauce has thickened.

9. Taste and adjust the seasoning if needed.

10. Once the sauce is ready, serve it over warm Yorkshire puddings for a delicious savory and tangy twist. Enjoy!

Add To Shopping List
Powered By