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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Sweet and sour sauces are a perfect match for fried chicken. This version uses rhubarb and raspberries. Watch Chef Gabe make this and two other sauces here!
1/2 cup granulated sugar
1/4 cup water
1/2 cup rhubarb
1/2 cup raspberries
1/2 cup orange juice
5 allspice berries
1 star anise
1 bay leaf
1/4 cup Tuscanini Balsamic Vinegar
salt
pepper
Start by adding sugar and water to a small saucepot. Bring the sugar to a light caramel over a high heat.
Immediately add rhubarb, raspberries, and orange juice. Bring to a simmer.
Place allspice berries, star anise, and bay leaf in a piece of cheesecloth and tie up the loose end with some butcher’s twine. Place the spice sashay in the pot, cover with a lid and simmer until the rhubarb is tender, about 10 minutes.
Remove the lid and add balsamic vinegar. Reduce by one-fourth.
Take off the heat. Discard the spice bag then puree with a stick bender. Taste and season with salt and pepper.
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