Rhubarb and Mustard Sauce

I cooked a really nice piece of corned brisket today. I’m sure someone has done this before but I thought I would try some rhubarb sauce with mustard. I usually prefer the powdered mustard, like Keens, but I had an opened jar of Dijon in the fridge so that went in the sauce.

4 cups diced rhubarb
1 cup sugar
1/4 cup coarse-grained Dijon style prepared mustard

Combine rhubarb, sugar, and mustard until will mixed. Heat to boiling, stirring constantly. Reduce heat to low and simmer 10-15 minutes or until slightly thickened. Cool to room temp.

I transferred the brisket to small baking pan and spooned 1/2 cup of rhubarb-mustard sauce on top. Then into the hot oven to bake for 15 minutes until it was lightly browned.

The remaining rhubarb-mustard sauce went into a serving dish