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Rhubarb Barbecue Sauce Recipe

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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

This recipe is:

Healthy

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18 Servings
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.

Nutrition Facts: 2 tablespoons equals 80 calories, trace fat (trace saturated fat), 0 cholesterol, 251 mg sodium, 20 g carbohydrate, trace fiber, trace protein.

Rhubarb Barbecue Sauce published in Taste of Home February/March 2007, p41

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