Rhubarb-BQ Sauce

Rhubarb-BQ Sauce Recipe
Photo: Brian Woodcock; Styling: Lindsey Lower

 

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.

 

Yield:

Makes 2 cups (serving size: 2 tablespoons)
Total time: 29 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 29 Minutes

Nutritional 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

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

Preparation

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.

Note:

Grace Parisi,

Cooking Light

April 2014
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