Rhubarbecue Sauce
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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 |
Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.
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 tbsp Dijon mustard
- 1 tbsp cider vinegar
- 2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp hot 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.)
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
- Keywords : Condiments/sauces; Boil; Rhubarb; Ketchup; Brown sugar;
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