A spicy, sweet, sour delight - this marinade allows the flavour of rhubarb of take the stage, but tempers the sourness with hits of spice and salt. I used it on tofu, but it would be wonderful on chicken, especially grilled. Reserve a little extra to use as a sauce once the protein is cooked if you want a stronger flavoured dish.
Combine all ingredients in a small pot, and set on the stove over medium heat. Bring to a boil and allow to simmer until rhubarb is softened and saucy, about 15 minutes.
Mash with a fork, or for a very smooth consistency, whiz in a blender.
Use as a quick or overnight marinade for tofu steaks or chicken. Overnight will allow more flavours to infuse.
Cook protein according to preference - baking, pan-frying, or grilling.
Serve with Spicy Spring Salad, or whatever else suits your fancy.