Rhubarb Maple Glaze

This glaze pairs well with any meat, but is especially good on salmon or pork.

2 lbs rhubarb, juiced (2¼ cups)
½ cup pure maple syrup
¼ cup Asian fish sauce
1 Tbsp. chile powder

In a small saucepan, cook the rhubarb juice over moderate heat until reduced to 1 cup, 8 to 10 minutes. Add the maple syrup and cook until slightly thickened, 5 minutes. Stir in the fish sauce and chile powder; let cool.

Make Ahead: The rhubarb glaze can be refrigerated overnight; bring to room temperature before using.