Agrodolce Sauce with Rhubarb and Cipollini (Small Batch) Recipe
A sweet and sour Italian-inspired sauce made with garden rhubarb, dried cherries, and white balsamic vinegar. Comes together in under 10 minutes and is perfect served warm with grilled meats—or spooned alongside burrata and prosciutto for a light brunch or lunch.
Servings: 3 servings
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.