Rhubarb Barbecue Sauce

By á-47

Ingredients

• 1 cup chopped fresh or frozen rhubarb
• 2/3 cup water
• 1 medium onion, finely chopped
• 1 tea. canola oil
• 1 garlic clove, minced
• 1 cup ketchup
• 2/3 cup packed brown sugar
• 1/2 cup dark corn syrup
• 2 Tbsp. cider vinegar
• 2 Tbsp. worchestershire sauce
• 1 Tbp. Dijon mustard
• 1 1/2 tea. hot pepper sauce
• 1/4 tea. salt

Preparation

Step 1

In a small saucepan, bring the 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 the onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.

Whisk in the rhubarb puree until blended. Bring to a boil. Reduce the heat; simmer, uncovered, for 5 minutes.

Use as a basting sauce for grilled meats. Store in the refrigerator.