Tinky Weisblat, from TinkyCooks.com, taught us how to make our own batch of rhubarb barbecue sauce.
A splash of canola oil
1/2 cup diced onion (about half a medium onion)
2 cloves garlic, minced
2 cups rhubarb, diced
1/4 cup water
1/2 cup brown sugar
1/2 cup tomato sauce
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon salt (plus a little more if you can’t resist)
1/4 teaspoon black pepper
- In a large nonreactive saucepan heat the oil over medium heat. Add the onion and the garlic, and sauté until they are glassy but not brown (4 to 5 minutes). Add the rhubarb and the water. Cook, stirring from time to time, for 5 minutes or until the rhubarb starts to soften.
- Add all of the remaining ingredients except the salt and the pepper. Bring the mixture to a boil; then reduce the heat and simmer the sauce for 20 to 30 minutes. The sauce should reduce quite a bit, and the flavors should meld.
- Remove the sauce from the heat, and puree it with an immersion blender. (I like to leave it just a little lumpy rather than render it completely smooth.) If you don’t have an immersion blender, use a regular one-but puree in batches. Add the salt and the pepper, and adjust the seasonings to taste; add cayenne for more heat, sugar for more sweetness, vinegar for more tang.
- Store in the refrigerator for 7 to 10 days or freeze for up to 6 months.