ROASTED RHUBARB, GARLIC, AND ONION BARBEQUE SAUCE

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Roasted Rhubarb, Garlic, and Onion Barbeque Sauce image

I formulated this to use some of the excessive quantity of rhubarb from the garden, without having to bake yet another pie. It has a very tart, lemony flavor which complements pork particularly well. Should keep for several weeks in the refrigerator.

Provided by Jim Webb

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 45m

Yield 48

Number Of Ingredients 13

8 cups diced rhubarb (1-inch pieces)
1 red onion, cut into 8 equal wedges
9 cloves garlic
1 cup beer
1 cup brown sugar
½ cup ketchup
¼ cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 tablespoon liquid smoke
2 teaspoons salt
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spread rhubarb, onion, and garlic on a baking sheet.
  • Roast in the preheated oven until tender, about 15 minutes.
  • Transfer roasted rhubarb, onion, and garlic to a blender; puree until very smooth.
  • Pour rhubarb puree into a large pot. Stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.

Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 137.9 mg, Sugar 5.6 g

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