I made rhubarb BBQ sauce yesterday, along with processing all those strawberries. I learned not to just link to a web page for a recipe, as some web pages go poof when you go looking for them.
I have used Jes’ recipe that I referenced in my CSA post, but this time I wanted to find something different, and I did.
The rhubarb sauce simmering away. I used this recipe as a base but then went off on a tangent.
Here are my ingredients, instead of what is on the web site.
4 c. chopped rhubarb
2 tbsp. ketchup
1 tbsp. tomato paste
2 c. water
2 onions, chopped
1 tbsp. garlic powder
1/3 c. brown sugar
1/4 c. honey
3 tbsp. Dijon mustard
2 tbsp. cider vinegar
1 tsp. salt
1 tsp. black pepper
1 tsp. Chipotle Tabasco sauce
1 pinch cayenne flakes
Cut the rhubarb and the onions. Add them and all the seasonings to a pan. Bring to a boil, then simmer for half an hour. Blend to the consistency you want. I love the texture and think the color is interesting. Pork and chicken both will do well with this sauce.
I got three small jars of this size and one large jar from this batch. I did not process them. Three of them will go in the freezer and come out every time I run out of it. For summer, this is a great sauce.
Make sausages and kraut, and add this sauce over them on a bun. Instant cookout. The chipotle Tabasco brings a smokiness to the sauce, even if you don’t use a grill, it will feel like you did.