This small-batch rhubarb and cipollini agrodolce sauce is a bright, sweet-and-sour condiment inspired by the Italian classic—and by the unruly patch of rhubarb currently taking over my husband’s garden. In just under 10 minutes, the rhubarb simmers down along with dried cherries, toasted pecans, turbinado sugar, and white balsamic vinegar. Then orange zest and a splash of juice lifts the result with citrusy brightness. It’s spoon-worthy right from the pan, but especially lovely ladled into a bowl, paired with creamy burrata, paper-thin prosciutto, and a drizzle of aged balsamic. A perfect light brunch, portioned for two.
Agrodolce meaning
So what is agrodolce? The word comes from the Italian “agro” (sour) and “dolce” (sweet), and it refers to a vinegar-based sauce that’s gently sweetened and simmered until thick and glossy. In this version, the tartness of rhubarb and white balsamic vinegar bring the sour, while turbinado sugar, dried cherries, and fresh orange juice provide just the right amount of sweetness. Toasted pecans add a nutty crunch that keeps each bite interesting—and totally addictive.
Looking for other agrodolce recipes? Try this agrodolce it's base is made with zucchini and eggplant - a perfect (and tasty way) to use the over abundance of summer vegetables.
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What to Serve with Rhubarb Agrodolce Sauce
This versatile rhubarb sauce for pork pairs beautifully with many grilled meats—think lamb chops, pork tenderloin, or juicy grilled chicken—but it really shines with a simple grilled pork chop. The sweet-tart balance cuts through the richness of the meat, adding a bright pop of flavor to every bite. Think of it as pork agrodolce.
That said, my absolute favorite way to enjoy it is as part of a light lunch: ladled warm into a shallow bowl, topped with creamy burrata and a few slices of prosciutto, then finished with a drizzle of aged balsamic vinegar. Add a piece of crusty bread and a glass of something crisp, and you’ve got an elegant, no-fuss meal that tastes like summer on a plate.
Agrodolce Sauce Ingredients: What You Need to Know
There are only a handful of ingredients in this sauce, so quality matters—especially when it comes to vinegar and fresh rhubarb. Here are the four standout components that make this agrodolce shine:
- Cipollini are small, flat Italian onions. They are available in some supermarkets and farmers’ markets. Pearl onions or small boiling onions may be substituted. Often I will grab a shallot, chop it up and use it instead - easier and I always have on hand. You can also use a jarred cipollini, just through them right into the olive oil and soften them for about 2 minutes and continue to make the agrodolce sauce.
- Rhubarb - Whether your stalks are bright red, pale green, or somewhere in between, all varieties of rhubarb are great options for this sauce. Red stalks tend to be slightly sweeter and give the finished dish a rosier hue, but the flavor is equally delicious across the board.
Can you eat rhubarb raw? Technically yes, but it’s extremely tart and fibrous. Cooking it mellows its sharpness and brings out its bright, fruity flavor—especially when paired with something sweet.
Harvesting Rhubarb Tip
When harvesting rhubarb, avoid cutting it. Instead, grasp each stalk near the base and gently pull and twist—it should release cleanly from the crown. This method encourages the plant to keep producing and avoids leaving behind stubs that can rot and attract disease. Be sure to immediately remove and discard the leaves—they’re toxic due to high levels of oxalic acid and should never be consumed. The University of Minnesota has a great article on how to grow rhubarb in your home garden.
Difference between Balsamic Vinegar and Aged Balsamic
Let's talk about vinegar. While spending in time in Modena Italy of Emilia-Romagna in northern Italy, I was able to visit a balsamic vinegar vineyard and learn about the aging process. The Modena region is considered the "home" of traditional balsamic vinegar. Also known as black gold, it's only produced in these two specific areas. This region is known for its unique climate, soil, and grapes (like Trebbiano and Lambrusco) which contribute to the unique flavor of balsamic vinegar.
The word "aged" can appear on an I.G.P. balsamic label if the product has matured in wood barrels for more than three years.
Balsamic Vinegar Age Matters
Aged balsamic vinegar tends to have a denser, almost syrup-like consistency since much of the water has evaporated over the years, concentrating the flavors even more. Traditional Balsamic Vinegar DOP must be aged for at least 12 years but can go even longer, with some aging for as long as 25 years. Trust me it is worth using an aged balsamic when making agrodolce.
Here are the two vinegars we will use in this agrodolce sauce:
- White Balsamic Vinegar. This is the backbone of the "agro" (sour) in agrodolce. A good-quality white grape balsamic adds delicate acidity and depth. On a recent trip to Italy’s Emilia-Romagna region, I attended a balsamic vinegar tasting and brought home a beautifully balanced white balsamic—lightly sweet, gently tangy, and perfect for this dish. Look for one made with white Trebbiano grapes, specifically Trebbiano di Castelvetro and aged a few years for the best flavor. White balsamic are aged for less time than the traditional balsamic. I look for one that has been aged around 6 years.
- Aged Balsamic Vinegar (for finishing). A drizzle of aged balsamic right before serving this agrodolce sauce is what ties everything together. The longer it’s aged (12 years or more), the more its acidity softens into syrupy richness. Just a few drops over burrata or grilled meat add depth, sweetness, and a little wow factor to every bite.
See recipe card for quantities.
Agrodolce Sauce with Rhubarb and Cipollini (Small Batch) Recipe
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Equipment
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons cipollini onions each about 1 ½ inches in diameter , using jarred cipollini is a great swap and you don't have to boil them as they are already cooked. Or substitute with a shallot, finely chopped
- 2 Tablespoons turbinado sugar or brown sugar
- 1 teaspoon white balsamic vinegar
- 1 pound rhubarb stalks sliced into 2-inch pieces
- ¼ cup dried cherries
- ½ cup crushed pecan pieces
- 1 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon honey optional, for added sweetness
- 2 tablespoons roughly chopped fresh parsley or mint
Instructions
If using fresh cipollini onions (otherwise skip to next step)
- Bring a large saucepan three-fourths full of water to a boil. Add the onions and cook for 30 seconds. Drain, place under cold running water to stop the cooking and drain again. Using a small, sharp knife, trim off the root end of each onion and slip off the skin. Do not cut too deeply into the onions or they will fall apart.
Agrodolce Sauce
- Heat the olive oil in a large skillet over medium heat. Add the onions or chopped shallot and cook, stirring often, until softened—about 2 minutes.
- Stir in the turbinado sugar, white balsamic vinegar, and sliced rhubarb.
- Cook, partially covered and tossing occasionally, until the rhubarb is tender and the juices have thickened slightly—3 to 5 minutes.
- Stir in the dried cherries, crushed pecans, orange zest, and orange juice.
- Taste and adjust sweetness with honey if desired.
- Finish with a sprinkle of chopped parsley or mint.
To Serve:
- Spoon warm agrodolce over a grilled pork chop, or ladle into a shallow bowl and top with fresh burrata, prosciutto, and a drizzle of aged balsamic vinegar for a light lunch.
Notes
- Also pairs beautifully with grilled lamb, pork tenderloin, or chicken.
- Use any variety of rhubarb—red or green stalks - both work well.
- For the best results, use a high-quality white balsamic vinegar and finish with an aged balsamic to enhance the sweet-sour balance.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Common questions about this agrodolce sauce
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Yes! Rhubarb freezes beautifully. Simply wash and dry the stalks, chop them into 1-inch pieces, recipe calls for 2 inch? and spread them on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container. No need to blanch. Frozen rhubarb can go straight into sauces, pies, or jams—no thawing required.
Technically, yes. Rhubarb is edible raw, but it’s extremely tart and fibrous. Most people prefer it cooked with a bit of sugar or fruit to mellow its sourness and bring out its natural flavor.
No—rhubarb leaves are toxic and should never be eaten. They contain high levels of oxalic acid, which can be harmful even in small amounts. Always remove and discard the leaves immediately after harvesting.
Cipollini are small, flat Italian onions. They are available in some supermarkets and farmers’ markets. Sometimes you can find them jarred. Pearl onions or small boiling onions may be substituted. My go-to substitute is to chop up a shallot. It works fantastic in this agrodolce recipe.
Agrodolce is an Italian word that translates to "sour-sweet" (agro = sour, dolce = sweet). It’s both a flavor profile and a type of sauce typically made by reducing vinegar and sugar with fruit, vegetables, or aromatics. In this version, rhubarb brings tartness, while turbinado sugar, cherries, and orange juice round it out with just the right touch of sweetness.
Related
Looking for other agrodolce or sauce recipes like this? Try these:
Here are some more rhubarb recipes:
Pairing
These are my favorite dishes to serve with agrodolce sauce:
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