RB&O Sauce

 

2– 4 slices thick-cut bacon, chopped into 1-inch pieces

1 cup finely chopped red onion

1 cup sliced rhubarb (about 2– 3 medium-size stalks, cut into ¼-inch slices)

3 T. maple syrup

1½ T. red or white wine vinegar

Pinch allspice

Pinch dried thyme (or ¼ tsp. fresh)

 

Cook bacon in a skillet over medium-high heat until crisp. Remove bacon to a paper towel, reserving drippings in skillet. Cook onion in drippings until lightly golden. Stir in rhubarb, maple syrup, vinegar, allspice, and thyme; cook over low heat, 5-7 minutes, until rhubarb is soft. Crumble in cooked bacon. Serve warm.