Our Veggie Kitchen

I was lucky enough to receive a case of POM Wonderful Pomegranate juice and my mind's been spinning with ideas ever since. My wife will be making cupcakes and I've got pomegranate & blueberry waffles on my radar, but what really clicked with me was this sauce. I've been wanting to make a rhubarb 'pan' sauce for a while and I thought the tart & sweet pomegranate juice would pair nicely. And it really looked well. It wasn't overly sweet (my initial concern), but it was a complex sweet sauce that worked perfectly with chicken flavored seitan cutlets.



Rhubarb Pomegranate 'Pan' Sauce
4 cups chopped rhubarb (5-6 ribs)
1/2 cup sugar
1/2 cup sweet Marsala wine
1 tbs fresh rosemary leaves
1 cup POM Wonderful Pomegranate juice
1/2 lemon juiced
2 Tbs Earth Balance Margarine

Add the rhubarb, sugar, rosemary and Marsala wine to a sauce pan.  Bring to a simmer and cook, stirring occasionally until the rhubarb dissolves into a sauce.  Add the Pomegranate juice and bring back to a boil.  Push the contents through a strainer (see note). and return to the pan.  Stir in the butter, until melted and add the fresh lemon juice.  Serve warm.  Makes about 2 cups.

Note:  You just want to get most of the pulp out of the sauce.  It was a bit of a messy job and I ended up with about a cup of pulp that I discarded.  It still had a fair amount of liquid, but I had plenty of sauce. 

8 servings: 108 cal (3g fat, 21g carbs, 1g protein)