DELISH Rhubarb BBQ Sauce

Name: DELISH Rhubarb BBQ Sauce
Cuisine: American
Ingredients: 4 c rhubarb, chopped; 3/4 c water; 2-3 Tbsp olive oil; 1 large onion, chopped fine; 5-6 clove garlic, minced; 1 - 12 oz can tomato paste, plus one can water or a little more if to thick; 1/2 c apple cider vinegar; 1/4 c worcestershire sauce; 3 Tbsp mustard, spicy brown; 1 c brown sugar; 1 c dark corn syrup; 3 Tbsp ground ancho chili pepper, or to taste

By Wendy Rusch
@AmmaWendy

OMGosh Delishiousness!!!

I found another recipe for a rhubarb bbq sauce and thought WOW, what a great and yummy idea...So I set forth to make my own, I love little inspirations like that!!!

This sauce is sooo good...you could eat with crackers...seriously!!!

But on chicken, pork, brats, hot dogs, etc...its most Delish! I have not tried it on beef yet, other than all beef hot dogs.

I can't wait to try it slathered on a panini with oven roasted or grilled turkey breast and greens and such...YUMMMM

Rating:

★★★★☆ 2 votes4

Comments:

15 Comments

Method:

Stove Top

Ingredients

4 c

rhubarb, chopped
3/4 c

water
2-3 Tbsp

olive oil
1 large

onion, chopped fine
5-6 clove

garlic, minced
1 - 12 oz

can tomato paste, plus one can water or a little more if to thick
1/2 c

apple cider vinegar
1/4 c

worcestershire sauce
3 Tbsp

mustard, spicy brown
1 c

brown sugar
1 c

dark corn syrup
3 Tbsp

ground ancho chili pepper, or to taste
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How to Make DELISH Rhubarb BBQ Sauce

Step-by-Step

In a large 3 qt saucepan, bring rhubarb and water to a boil. Reduce heat and simmer, covered for 5-6 minutes or until tender and mushy, pour into a bowl, mush it up with a fork until there are no chunks, set aside.
In same large saucepan, add oil and when hot add onion, cook until onion is translucent. Add remaining ingredients including rhubarb. Over medium heat, bring mixture to a boil, stirring constantly, reduce heat and simmer uncovered for 10-15 minutes, stirring occasionally...it will thicken as it cools.
At this point you may can jars of sauce if you want or just put in large container (or several small) and store in refrigerator.

Makes 2 quarts approx.

I like to can 4 – ½ pint jars and place the rest into a quart jar for immediate use. The ½ pint jars are great for gift giving.

You can easily half this recipe too! :o)