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Rhubarb Steak Sauce Recipe

When the aroma of this sauce cooking wafts through the house, my family can't wait to grill steaks! I freeze this sauce in plastic containers, and keep some refrigerated in salad dressing bottles, ready for use. I not only use it on meat, but I'll also add a dash or two to some soup recipes.

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Rhubarb Steak Sauce Recipe

Prep: 10 min. Cook: 1 hour + chilling

Yield: 56 Servings

10 60 70

Ingredients

8 cups chopped fresh or frozen rhubarb
4 cups chopped onion
2 cups white vinegar
2-1/3 cups packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Cool. Refrigerate in covered containers. Yield: about 7 cups.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (2 tablespoons) equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 47 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein.

Originally published as Rhubarb Steak Sauce in Bountiful Harvest Cookbook , p93