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 |
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Instructions
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.) Makes 2 ½ cups.
Canadian Living Magazine: May 2002
Author's Comments
Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.
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