Rhubarb BBQ Sauce
Recipe: #23906
June 01, 2016
Categories: Sauce, Onions, Rhubarb, July 4th Picnic, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Sugar, more
"My AARP Newsletter has helped me again w/yet another recipe to use my bounty of summer rhubarb arriving soon. I use it to make strawberry-rhubarb ice cream sauce & baked goods. Now I can use it for grilling beef, chicken & pork too. Times have been estimated & do not include the cooling time. ENJOY!"
Ingredients
Nutritional
- Serving Size: 1 (125.6 g)
- Calories 193.1
- Total Fat - 6.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 46.2 mg
- Sodium - 881.6 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 0.4 g
- Sugars - 16.8 g
- Protein - 14 g
- Calcium - 16.2 mg
- Iron - 1.2 mg
- Vitamin C - 2.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat 1 tbsp oil in a lrg saucepan over med heat. Add onion & garlic. Cook (stirring) until starting to soften (about 2 min). Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire sauce plus 1/4 tsp pepper & stir to combine. Bring to a simmer & cook (stirring) until the onion & rhubarb are soft (about 10 min). Use immediately or remove from heat & allow to cool fully B4 storage.
Step 2
NOTE: Sauce may be stored under refrigeration for up to 3 dys or frozen for up to 3 mo.
Tips
- No special items are required