A quick and easy rhubarb sauce infused with fresh ginger and star anise that perfectly complements pork tenderloin with a balance of tart, sweet, and warming spices.
Use firm, bright red rhubarb stalks for best flavor and color. Fresh ginger is preferred over powdered for a bright zing. Remove star anise pods before serving to avoid overpowering licorice flavor. Sauce tastes better after sitting for a few hours or overnight. For a smoother sauce, strain or pulse briefly in a blender. Can substitute star anise with cinnamon sticks or cloves. Adjust sugar and lemon juice to taste. Sauce freezes well for up to 3 months.
Keywords: rhubarb sauce, pork tenderloin sauce, ginger sauce, star anise sauce, easy sauce recipe, homemade rhubarb sauce, savory rhubarb sauce