RHUBARBECUE SAUCE

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Rhubarbecue Sauce image

Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.

Provided by Olha7397

Categories     Low Protein

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 11

2 cups rhubarb, chopped
1 cup ketchup
1/2 cup water
1 onion, chopped
2 garlic cloves, minced
1/4 cup brown sugar, packed
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

Steps:

  • 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.

Nutrition Facts : Calories 230.9, Fat 1, SaturatedFat 0.1, Sodium 1508.7, Carbohydrate 57, Fiber 3.1, Sugar 46.8, Protein 3.6

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