1 1/4 cups rhubarb (2 stalks), sliced into 1/4" pieces
1/4 c agave
1 t freshly squeezed lemon juice
1 t balsamic vinegar
1/8 c water
dash fresh grated black pepper
1. Combine all ingredients in a small pot. Simmer over low heat until the rhubarb is tender.
2. Let cool and serve warm-room temperature over whatever meat you choose. This made enough rhubarb sauce to accompany two pork chops.
I served mine over pork chops with a side of mashed potatoes and arugula!
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