Rhubarbecue Sauce
Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.
Servings: 2 1/2 cups (625 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp: about | - |
| 15 ML : about | - |
| cal | 16 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| vit C | 2% |
-
2 cups (500 mL) chopped rhubarb
1 cup (250 mL) ketchup
1/2 cup (125 mL) water
1 onion, chopped
2 cloves garlic, minced
1/4 cup (50 mL) packed brown sugar
2 tbsp (25 mL) Dijon mustard
1 tbsp (15 mL) cider vinegar
2 tsp (10 mL) Worcestershire sauce
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) 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; purée 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; purée 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
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