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
- Credits : Canadian Living Magazine: May 2002
Ingredients
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
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0
