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.

Rhubarb-e-que Sauce

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.

Ingredients

  • 2 cups
  • 3/4 cup water
  • 1 tablespoon canola oil
  • 1 medium onion
  • 2 cloves garlic
  • 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

Directions

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.