I love rhubarb. As a kid, I sort of hated it. It was too sour for my young palate. But now, it's that sourness that I crave -- it's what adds so much interesting complexity to a recipe. And it's not just a dessert ingredient. Rhubarb's tart pulpiness makes a perfect base for a barbecue sauce. [caption id="attachment_1947" align="aligncenter" width="400" caption="Pretty in pink"] [/caption] I developed this barbecue sauce recipe for Canadian Living about 10 years ago. Sorry, what's that you say? Portmanteaus are not the highest form of humour? Pshaw! How to make "Rhubarbecue" Sauce: In a saucepan, combine:

• 2 cups chopped rhubarb
• 1 cup ketchup (I wanted a bit more kick this time, so I used Amaya Spicy Indian Ketchup. If you want to mimic this and can't find Indian ketchup, just add 1 tsp of curry paste, along with the ketchup)
• 1/2 cup water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup packed brown sugar (in the test kitchen, we use "light" or "golden" brown sugar, unless otherwise specified)
• 2 tbsp Dijon mustard
• 1 tbsp cider vinegar
• 2 tsp Worcestershire sauce (pronounced "wooster sauce", if you ask my Dad)
• 1/4 tsp salt
• 1/4 tsp hot pepper sauce (or to taste, obviously!)

[caption id="attachment_1946" align="aligncenter" width="400" caption="I love recipes that require chucking everything into a saucepan all at once."] [/caption] Bring all this to a boil, reduce the heat and simmer until the rhubarb is tender and the sauce is thickened and bubbly, about 20 minutes. Really, it's less about the timing and more about the texture. Simmer until it's the consistency you want. [caption id="attachment_1948" align="aligncenter" width="400" caption="Thick and bubbly!"] [/caption] Purée in a blender until smooth. Safety Note: Remember to remove the insert from the vent hole of the blender and cover with a tea towel if you're puréeing the mixture while it's still hot. Or, let the sauce cool before you blend. This recipe easily makes a couple of cups of barbecue sauce. You can store it in the fridge for up to a week, or freeze for up to a month. I slathered it all over burgers and Oh, Mama! [caption id="attachment_1949" align="aligncenter" width="400" caption="Rhubarbecue sauce is equally delicious on ribs or chicken"] [/caption] We have loads of other recipes and tips on our website, if you're looking to use up a large amount of rhubarb over a short time -- which will definitely be the case if you grow it in your garden! It also freezes really well. Just chop and freeze in airtight containers or freezer-weight bags. So what's your favourite (unusual?) way to use rhubarb?