It’s the rhubarb that adds the tang to this sweet and spicy barbeque sauce. Slather it on chicken or ribs during the last five minutes of grilling, a rule with all sauces that contain sugar.
- 2 cups fresh rhubarb about 4 stalks, cut into 1/2 inch pieces
- 3/4 cup water
- 1 tablespoon canola oil
- 1 medium onion diced
- 2 cloves garlic diced
- 1 cup ketchup
- 3/4 cup honey or 1/2 cup molasses
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
Combine the rhubarb and water in a medium saucepan and bring to a boil. Lower the heat to a simmer and cook for 15 minutes until the rhubarb softens. Remove from the heat and let cool. Place the rhubarb and the remaining liquid in a blender or food processor and puree. Set aside.
Using the same saucepan, heat the oil over medium heat. Add the onion and sauté for 8 minutes until softened. Add the garlic and sauté for an additional minute. Add the remaining ingredients including the pureed rhubarb and bring to a boil. Reduce to a simmer and cook for 15 minutes. Cool slightly before using or transfer to a container with a tight-fitting lid and refrigerate for up to 10 days.
Makes 3 cups.
Photo by Jodi Miller