Local rhubarb season overlaps with strawberry season in the Finger Lakes, and that’s enough to fire both the imagination and the grill at Stonecat Café. Culinary wizard Scott Signori slathers this unique sauce over Peter McDonald’s pasture-raised chicken and suggests washing it down with Ithaca Nut Brown Ale.

　　

Ingredients

approximately 8 cups

　　5 pounds fresh rhubarb, peeled and cut into 1-inch pieces

　　1 pint fresh strawberries, hulled and sliced

　　1/4 cup water

　　1/2 cup brown sugar

　　1 tablespoon peanut oil

　　1 small yellow onion, peeled and diced

　　2 cloves garlic, finely chopped

　　1/2 tablespoon finely chopped fresh ginger

　　1 teaspoon ground fennel

　　1 teaspoon cardamom

　　1 tablespoon coriander

　　Dash of cayenne

　　1 tablespoon chili powder

　　1 tablespoon hot sauce, plus more to taste

　　

Step 1

In a medium saucepan over medium heat, add the rhubarb, strawberries, water, and brown sugar and cook until soft, about 10 minutes.

　　

Step 2

In a separate pan, heat the peanut oil and onion over medium heat. Add the garlic and ginger followed immediately by the fennel, cardamom, coriander, cayenne, chili powder, and hot sauce. Stir into a paste and cook for 1 minute.

　　

Step 3

Add the rhubarb mixture to the spice paste and reduce for about 15 minutes or until it reaches a desired consistency, stirring frequently. After the sauce has cooled sufficiently, taste and adjust seasoning, adding more hot sauce to taste. Serve over smoked or grilled chicken.

　　

note

Step 4

At Stonecat Café, the chef uses Scooter’s Hot Sauce in this spicy sauce.

　　Greetings from the Finger Lakes