February 08, 2012

Sour Rhubarb Sauce - on top of the pizza with Caramelized Onions

Everybody's got plans... until they get hit. Mike Tyson 

rhubarb sauce

It's crazy how fast we can let go our plans. Unbind them and just walk away. How something that used to be so eagerly awaited future turns into the relieved goodbye. How turning away from it puts us at such an ease, unfetters from promises and commitments, creates the timeless freedom without the clear beginning and ending.

But somewhere among this boundless reality there is a silent doubt. The one that we cannot hide from. Uncertainty of where the future is now, since the previous vision of it was carelessly erased. Insecurity that slowly grows into the endless question what, where and how the next step should be. Eventually, a humble plea for another plan - at least some obscure and dim guidance for tomorrow.

Because we all need a plan. At least I do. The one that I, unfortunately, let go too easily.


Coming back to food, first of all, there was the Sour Rhubarb Sauce. I had some lonely frozen rhubarbs in the freezer that were just occupying deadly needed space, so when my eyes stumbled on this recipe, suddenly I felt like having a plan (uhh, not exactly the one I'm pleading for). Sometimes I love exchanging more filling dinner into a few slices of bread flavoured with sweetly-sour jam and some cheese on top; maybe old or maybe even older. In that case, I really could not be wrong going with this sour rhubarb spread. And I wasn't - it certainly played an amazing role in my dinner play: when paired with strong and very flavourful blue cheese, like Stilton or Roquefort, this spread added missing, but very needed sweetness, whereas when coupled with soft and mild Brie or Camembert, it stood out highlighting the delicate creaminess of the cheese itself.

But then there was another treasure in the freezer - frozen pizza dough. And suddenly my ordinary bread+jam+cheese sandwich was transformed into the pizza built on the same basis. Just with another invincible hit - caramelized red onions with balsamic vinegar. So, do I really have to keep on talking that it was simply more than great?

rhubarb sauce/pizza

Sour Rhubarb Sauce
adapted rom What Katie Ate

1 red onion, peeled and finely chopped
1 garlic clove, chopped
1 Tbsp olive oil
1 1/5 lb (600g) rhubarb, sliced into small pieces
2 medium apples, cut into small chunks
3 cups water
1/2 cup cider vinegar
¼ cup brown sugar
1 teaspoon all spice
3-4 cardamom seeds, crushed
5-6 cloves, crushed

In a large saucepan warm the olive oil over over the medium heat. Add the onion and garlic and saute for 5 minutes until slightly softened. Add the cardamom seeds and cloves.
Place the rhubarb, apples, water, cider vinegar, brown sugar and all spice into the pot with the onion
and garlic. Stir everything together really well. Bring to the boil, then lower the heat and simmer for 1-1 1/2 hours, until the rhubarb is thick and reduced.
Store in sterilised jars and enjoy with cheese. Or something else.

Pizza with Sour Rhubarb Sauce, Caramelized Onions and Blue Cheese

Pizza dough (whatever you like, home made or bought from reliable bakery)
3 red onions
2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt, pepper
4-5 Tbsp Sour Rhubarb Sauce (recipe above)
75 g (3 oz) blue cheese
handful of walnuts
fresh oregano
Cut each onion into eights wedges, place them in a shallow roasting dish and drizzle over the the oil. Season well with salt and pepper. Roast in a preheated oven, 425 F (220 C), for 25 minutes until soft and caramelized. Add the vinegar and cook for a further 5 minutes. When the onions are done, leave them to cool.
Increase the oven temperature to 475 F (240 C). Take the pizza dough (roll out if necessary). Spread the rhubarb sauce, top with the onions, sprinkle with cheese and walnuts. Bake for 10 minutes until the base is crisp and the cheese is melted.
Serve garnished with some fresh oregano.



  1. OMG! How did you manage to so many of my favourites into this pizza? Rhubarb, blue cheese, walnuts and caramelied onion - This pizza is made for me!

  2. This looks incredible! What a great set of flavors! I also love bread with cheese and not-too-sweet jams, and love the interpretation of turning it into a pizza!

  3. looks and sounds delicious..wonderful blog..

  4. THIS IS EXQUISITE....I just recently stumbled onto your blog via a Rhubarb Round-up compilation...and I am spell-bound by your stunning culinary wizardry and superlative photography.

    These will impress even my most palate-savvy family here in France..and this pizza/flatbread offering screams spring celebration. My husband is craving pork tenderloin as well, and I was wondering if the sour rhubarb sauce could possibly accompany that as well? I do not wish to defame in any way what must be appears to be a MasterChef-worthy sauce.

    I will absolutely be making your beautiful galette with a quality Roquefort purchased at our outdoor market tomorrow morning. New, most avid admirer and follower.

  5. Oh...I forgot to ask if I could possibly use long, reddish shallots instead of red onion in this offering? It is very difficult to find red onions (or they end up being quite expensive), but shallots of every ilk are easy to come by here in France! Thank you so very much again.

    1. Such nice words! They are music to my heart :) Thank you!
      I'm almost sure you and your family will love this rhubarb sauce, and it would definintely work with pork tenderloin. That sweet sourness would be a perfect companion for a tender meat.

      And when it comes to onions, shallots might work even better here than red onions, since they are milder and sweeter. It's the other way around in here - we have a lot of red onions, which are pretty cheap, but almost none of the shallots. Or if there are some, then they will cost you a fortune. So, I usually go for red ones when I need a mild taste with a hint of sweetness :)

      Let me know how everything goes! ;)

  6. This sounds really tasty and something new to try. Thanks for sharing this.