Best Rhubarbecue Sauce Recipes

OVEN-ROASTED PORK WITH RHUBARBECUE SAUCE

OVEN-ROASTED PORK WITH RHUBARBECUE SAUCE image

Categories Pork

Yield 8

Number Of Ingredients 15

Ingredients

1 (2 1/2-3) pound boneless top loin pork roast
2 stalks rhubarb
1/2 cup fresh sliced mango
2 Tbsp fresh oregano leaves
1 Tbsp EVOO
For Rhubarbecue sauce:
1 1/2 pounds chopped rhubarb
1 Tbsp EVOO
1/4 cup finely chopped onion
1/2 cup bottled barbecue sauce
1/2 cup molasses
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves1/8 tsp black pepper
1/2 cup chopped mango

Steps:

1. Preheat oven to 325. Trim fat from roast. Make a length-wise cut along side of roast (do not cut through). Place rhubarb stalks and mango slices in opening.. Trim rhubarb to length of roast. 2. Sprinkle with oregano. Drizzle roast with oil. Tie roast at 1 inch intervals with kitchen string (100% cotton). Season with 1/4 tsp salt and 1/4 tsp pepper. 3. Place roast on shallow roasting pan. Brush with about 1/3 cup rhubarbecue sauce. Roast, uncovered, 1 1/2-2 hours or until done (145 degrees.) Let stand 10 minutes. Slice and serve. Rhubarbecue Sauce: 1. Preheat oven to 400. Place 1 1/2 lbs chopped rhubarb in roasting pan. Drizzle with 1 Tbsp EVOO. 2. Roast uncovered 3o minutes. Set aside. 3. In a medium saucepan over med-hi heat, heat 1 Tbsp EVOO. Add the 1/4 cup onion and cook and stir for 4 minutes. Stir in rhubarb mixture. 4. Add bottled BBQ sauce, molasses, salt, pepper, ginger, and cloves. Bring to boil. 5. Reduce heat and simmer, uncovered, 8 minutes, stirring occasionally. 6. Let cool slightly. Stir in chopped mango. Serve sauce over pork roast.

RHUBARBECUE SAUCE

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

Ingredients

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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