This is a fabulous recipe from Nancy Harmon Jenkins, who was kind enough to come up with a non-dessert rhubarb recipe upon request. She outdid herself with this one. It is a tremendous blend of sweet and spicy. The orange and ginger add further zing.
We tried it on thick tuna steaks and it was superb. It would be wonderful on a host of other fish and fowl as well. Nancy says, "In England, it's traditional to serve grilled mackerel with a gooseberry sauce. Here in Maine, we don't have gooseberries (banned because they are hosts to a disease that attacks white pines), but our pink rhubarb makes an even more tasty, tart-sweet substitute."
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