Being from Kansas City, I always have one of Kansas City's many famous barbeque sauces in my fridge. Until this summer, I'd never made barbeque sauce from scratch. How about a non traditional barbeque sauce for my first try? This rhubarb barbeque sauce is delicious. It's a little on the sweet side, so it's not made for burgers or hot dogs but is perfect with pulled pork or chicken.
Rhubarb Barbecue Sauce
Recipe courtesy of Taste of Home
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 (I used molasses)
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons hot pepper sauce
1/4 teaspoon salt
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. Store in the refrigerator. Yield: 2-1/3 cups.
I am linking this to Foodie Friday and Full Plate Thursday!