Rhubarb Barbecue Sauce

Day 4 - Mission Rhubarb - I never thought to use rhubarb in anything but desserts and drinks.  But I found this recipe in a Taste of Home magazine a few years ago and thought it was a great change of pace.  The rhubarb tangy flavor is a perfect complement to chicken or pork.  Just slather some on during the last few minutes of grilling, and warm some up to serve on the side.  I always like more sauce.  One other thing that I love about rhubarb is that you can use fresh or frozen almost interchangeably.  So if at the end of all of these recipes you still have rhubarb, just chop it up and throw it in a freezer bag and use it later.  Isn't rhubarb great?  I hope you love this!

Rhubarb Barbecue Sauce

Prep: 20 min. Cook: 20 min

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, 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 onion in oil until tender. Add garlic; saute 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. Yield: 2-1/3 cups.

Original Recipe and photo from tasteofhome.com