Rhubarbecue Sauce
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Recipe based on 1 ratings.
Nutritional Info |
|
|---|---|
| Per 1 tbsp: about | - |
| 15 ML : about | - |
| cal | 16 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 1 |
| vit C | 2 |
- Portion size: 2 1/2 cups (625 mL)
Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.
Ingredients
- 2 cups 2cupschopped rhubarb
- 1 cup 1cupketchup
- 1/2 cup 1/2cupwater
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 1/4 cup 1/4cuppacked brown sugar
- 2 tbsp 2tbspDijon mustard
- 1 tbsp 1tbspcider vinegar
- 2 tsp 2tspWorcestershire sauce
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsphot pepper sauce
Preparation
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.)
Source : Canadian Living Magazine: May 2002
