Rhubarb Barbecue Sauce Recipe

Nutrition Facts

  • One serving:
  • 2 tablespoons
  • Calories:
  • 80
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 251 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 0 g
  • Protein:
  • 0 g


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Rhubarb Barbecue Sauce

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This tangy rhubarb sauce tastes outstanding served over turkey, chicken or pork. Fresh garlic and a bunch of seasonings give it a nice kick! —Carol Anderson Coaldale, Alberta

SERVINGS: 18

CATEGORY: Low Fat

METHOD: Other stovetop

TIME: Prep: 20 min. Cook: 20 min.

Ingredients:

  • 1 cup chopped fresh or frozen rhubarb
  • 2/3 cup water
  • 1 medium onion, finely chopped
  • 1 teaspoon canola oil
  • 1 garlic clove, minced
  • 1 cup ketchup
  • 2/3 cup packed brown sugar
  • 1/2 cup dark corn syrup
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons hot pepper sauce
  • 1/4 teaspoon salt

Directions:

In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
    Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
    In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.
    Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups.


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