Mouths are watering everywhere when B-B-Q time comes around. Barbecue season along with Rhubarb season is the best time of the year. This fast and easy to make sauce is great with chicken, pork and even beef. This recipe can be used as a dipping sauce or in place of ketchup or a base for baked beans. Make a few batches for your summer barbecue season.
Rhubarb gives a thick, fruity and tangy flavor to this amazing sauce. The balsamic vinegar brings out the robust flavour. The honey a mild sweetness. The amounts below are suggestions only.
RHUBARB BARBECUE SAUCE
- 2 teaspoons olive oil
- 1/2 cup finely diced onion
- 2 cloves garlic minced
- 2 cups rhubarb, thick stalks cut in half vertically, then cut crosswise into 1/4-inch slices
- 1/4 cup packed light brown sugar
- 2 tablespoons apple cider
- 2 teaspoons Dijon-style mustard
- 1 teaspoon Balsamic vinegar
- 1 tablespoon honey, or more to taste
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon dried oregano, thyme and salt
- 1/4 teaspoon chili flakes or 1 1/2 teaspoon hot sauce (optional)
- Freshly ground black pepper
Add enough oil to coat the bottom of a medium saucepan and heat over medium heat. Add the onion and cook, stirring, for 5 to 6 minutes, until it is translucent and soft. Add rhubarb, brown sugar and apple cider and increase the heat to medium-high. Allow the sugar to melt, bringing the mixture to a low boil. Cook for 6 to 7 minutes, stirring every minute or so, until the rhubarb has softened and can be mashed with a spoon.
Remove from the heat and let the mixture sit in the saucepan for 15 minutes. Then add the remaining ingredients, stirring to combine. Transfer to a blender and purée, or use an immersion blender in the saucepan to purée until smooth. Put back on the stove and simmer until desired thickness. Taste and adjust seasonings accordingly.
Use as you would any barbecue sauce with extra for dipping on the side.