Rhubarb sauce

• 1/2 cup dried cherries (I used a mix of cherries, cranberries, blueberries and golden raisins)
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive or grapeseed oil
• 1/2 cup finely chopped red onion
• 2 cups diced rhubarb
• 3 tablespoons honey
• Fresh grating of nutmeg
• Coarse salt and ground pepper

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Pour 1/4 cup hot water and the vinegar over dried cherries in a small container. Let mixture stand 10 minutes.

Heat the oil in a small saucepan over medium heat and add onion. Cook until softened and translucent (about 5 minutes or so). Add the cherry mixture, rhubarb and honey, then reduce heat to low and simmer until rhubarb has softened, 8-10 minutes. Grate a pinch of nutmeg into sauce, and season with salt and pepper

Serve over grilled pork chops, or on toast topped with goat cheese.