Rhubarbecue Sauce

Author: Canadian Living

Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.

  • Portion size 625 servings

Ingredients

  • 2 cups chopped rhubarb
  • 1 cup ketchup
  • 1/2 cup water
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/4 cup packed brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce

Method

In large saucepan, bring rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and hot pepper sauce to boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes.

Transfer to blender or food processor; pur?until smooth. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.)

Nutritional facts Per 1 tbsp: about

  • Sodium 109 mg
  • Protein trace
  • Calories 16.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 4 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rhubarbecue Sauce