By: Sara Gomach

Ingredients:

• 2 – 3 tablespoons balsamic vinegar
• 1/3 cup sugar
• 3/4 teaspoon grated peeled fresh ginger root or ground ginger
• 2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick
• 1/4 cup water

Procedure:

Combine in a sauce pan and cook over low/medium heat until very tender and until reduced to desired thickness. Add more water if needed. Instead of water, try fresh squeezed orange juice – great for the holidays!

Serve over poultry, pork, or vegetables!

By: Cathy Perry

Sauté cherry tomatoes in olive oil with garlic, chopped onion, salt, and pepper until tomatoes pop, 5 to 10 minutes. Toss with pasta.