RHUBARB BARBECUE SAUCE
This tangy rhubarb sauce tastes outstanding served over turkey, chicken or pork. Fresh garlic and a bunch of seasonings give it a nice kick! -Carol Anderson Coaldale, Alberta
Provided by Taste of Home
Time 40m
Yield 2-1/3 cups.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, or until tender, 5-6 minutes. Remove from heat; cool slightly. , Place rhubarb in a blender or food processor; cover and process until smooth. Set aside., In the same saucepan, cook onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the remaining ingredients. , Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
RHUBARB BARBECUE SAUCE
Make and share this Rhubarb Barbecue Sauce recipe from Food.com.
Provided by CookingONTheSide
Categories Sauces
Time 40m
Yield 2 1/3 cups
Number Of Ingredients 13
Steps:
- In small saucepan, bring rhubarb and water to a boil.
- Reduce heat; simmer, uncovered, for 5-6 minutes or until tender.
- Remove from heat; cool slightly.
- Place the rhubarb in a blender or food processor.
- Cover; process until smooth, set aside.
- In same saucepan, saute onion in oil until tender.
- Add garlic; saute 1 minute longer.
- Add the remaining ingredients.
- Whisk in rhubarb puree until blended.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes.
- Use as a basting sauce for grilled meats.
- Store in the refrigerator.
Nutrition Facts : Calories 604.6, Fat 2.7, SaturatedFat 0.2, Sodium 1828.8, Carbohydrate 152.6, Fiber 2.1, Sugar 107, Protein 3
ROASTED RHUBARB BARBECUE SAUCE
Steps:
- Preheat oven to 425 degrees Line a baking sheet with foil and spray generously with non-stick cooking spray Place the chopped rhubarb and garlic cloves on the prepared pan Roast for 15-20 minutes, or until rhubarb is soft. Transfer the rhubarb and garlic to a food processor or blender and puree with one cup of water until smooth Pour the puree into a medium saucepan Add remaining ingredients and mix well Add additional water, as needed, until sauce is desired consistency Bring to a simmer over medium-low heat Simmer for 10-15 minutes Cool before pouring into storage containers Keep refrigerated
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