Onion and rhubarb sauce for yorkshire puddings
This rhubarb and onion sauce makes a brilliant partner for roast pork, and a tray of the fluffiest yorkshire puddings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 2 tsp olive oil
- 1 large onion, finely sliced into half moons
- 350g rhubarb, ideally from Wakefield, chopped
- 50ml red wine vinegar
- 50g brown sugar
- For the yorkshire puddings
- 20g beef dripping
- 4 medium free-range eggs
- 200g plain flour
- 200ml whole milk
- 100ml water
- Specialist kit
- 12-hole muffin tray
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