Rhubarb Sauce:
1 red onion, diced
1 garlic clove, minced
1 T olive oil
500g rhubarb, chopped
2 apples, cut into small chunks
3 cups water
1/2 cup cider vinegar
¼ cup brown sugar
1 teaspoon allspice
4 cardamom seeds, crushed
6 cloves, crushed
Pizza:
Pizza dough
1 red onion
1 T olive oil
1/2 T balsamic vinegar
4-5 T rhubarb sauce
75 g blue cheese
handful of walnuts
fresh oregano
Sauce: In a large saucepan heat the olive oil and cook the onion and garlic for about 5 minutes until slightly softened. Add the cardamom seeds and cloves. Add the remaining ingredients. Stir to combine. Bring to a boil, then lower the heat and simmer for 1-1 1/2 hours, until the rhubarb is thick and reduced. Pizza: Cut onion into eighths wedges, place them in a shallow roasting dish and drizzle over the the oil. Season well with salt and pepper. Roast in a preheated oven, 200 C, for 25 minutes until soft and caramelized. Add the vinegar and cook for a further 5 minutes. Remove from oven and allow to cool. Increase the oven temperature to 240 C. To assemble pizza, spread rhubarb sauce, top with the onions, sprinkle with cheese and walnuts. Bake for 10 minutes until the base is crisp and the cheese is melted. Sprinkle with oregano before serving.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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