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Rhubarb-BQ Sauce

Photo: Brian Woodcock; Styling: Lindsey Lower

 

Hands-on time 22 mins
Total time 29 mins
Yield Makes 2 cups (serving size: 2 tablespoons)
Barbecue sauce is hardly an expected place to find rhubarb, and that's part of what we love about this addictive, tangy-sweet Rhubarb-BQ Sauce tinged with smoky chipotle heat. Extra Rhubarb-BQ Sauce can be refrigerated for up to one month. Also try Rhubarb-BQ on pork and burgers. 

Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 1/4 cups (1/2-inch) slices rhubarb
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/4 cup ketchup
  • 2 tablespoons white vinegar
  • 1/2 teaspoon chipotle chile powder
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt

Nutrition Information

  • calories 26
  • fat 0.8 g
  • satfat 0.5 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 0.0 g
  • carbohydrate 5 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 83 mg
  • calcium 16 mg

How to Make It

  1. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Add rhubarb; cook 3 minutes or until rhubarb is translucent, stirring occasionally. Add 1/2 cup water, sugar, ketchup, vinegar, and chipotle; bring to a boil. Reduce heat; simmer 6 minutes or until rhubarb is tender.

  2. Place half of rhubarb mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend rhubarb mixture until smooth. Pour into a large bowl. Repeat procedure with remaining rhubarb mixture.

  3. Return rhubarb mixture to saucepan. Bring to a simmer; cook 1 minute or until hot. Stir in mustard and salt.