Rhubarb Barbecue Sauce
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 2-1/3 cups.
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
Ingredients
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1 cup chopped fresh or frozen rhubarb
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2/3 cup water
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1 medium onion, finely chopped
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1 teaspoon canola oil
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1 garlic clove, minced
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1 cup ketchup
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2/3 cup packed brown sugar
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1/2 cup dark corn syrup
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2 tablespoons cider vinegar
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2 tablespoons Worcestershire sauce
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1 tablespoon Dijon mustard
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1-1/2 teaspoons hot pepper sauce
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1/4 teaspoon salt
Directions
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1.
In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, or until tender, 5-6 minutes. Remove from heat; cool slightly.
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2.
Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
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3.
In the same saucepan, cook onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the remaining ingredients.
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4.
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.
Nutrition Facts
2 tablespoons: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 251mg sodium, 20g carbohydrate (14g sugars, 0 fiber), 0 protein.
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