Ah, this is the time of year we tend to simply give away our rhubarb. I have not bothered to plant it since I am the recipient of literally bushels of the odd plant we love to almost hate. Too tart and yet oh so sweet with the right combination of other ingredients.
I found a recipe for a rhubarb barbecue sauce, but I was not sold on the ingredients. So, I tweaked the ingredients and came up with a winner. NOTE: I edited this recipe to more than double the paprika. I realized that sweet paprika was the ultimate secret! Well, at least I hope you think so!
Olive oil cooking spray
4 garlic cloves, keep in their skins
1 large onion, quartered
4 cups chopped rhubarb
1/3 cup Herdez Roasted Pasilla sauce, more to taste by tablespoons
1 6 oz can organic tomato paste
1 tablespoon of your favorite chile powder
1 tablespoon sweet paprika – or more, you decide!
2/3 cup organic ketchup
1/3 cup Dijon mustard – you may want to use less and add to taste
2/3 cup filtered water
¼ cup organic honey
Place quartered onion, peeled, and garlic in its skins in foil on a greased pan or baking sheet with foil. Use that olive oil cooking spray sparingly! Roast for 20 minutes or until the edges darken. Let it cool for at least 15 minutes, and pulse in food processor. Add to large pot with rhubarb, pasilla chile sauce, tomato paste, paprika, ketchup, Dijon, filtered water and honey. Stir to blend well, turning heat to medium until it begins to bubble. Turn heat to low and simmer for 20 minutes. Let cool for at least 15 minutes, then transfer sauce to food processor and pulse until smooth. If the sauce is too thick, add more filtered water.
Makes two quart jars and a pint
#rhubarb #rhubarbBBQsauce #barbecuesauce #sweetandspicy
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