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
Rhubarb Barbecue Sauce
Rhubarb Barbecue Sauce
Prep Time
20 min
Cook Time
20 min
Yield
2-1/3 cups
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, or until tender, 5-6 minutes. Remove from heat; cool slightly.
- Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
- In the same saucepan, cook onion in oil until tender. Add garlic; cook and stir 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.
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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