Rhubarb Barbecue Sauce

This sauce is delicious served over poultry and pork. Recipe is from Taste of Home 2007.

• Ready In: 40 mins
• Yields: 2 1/3 cups

Ingredients

• 1  cup fresh rhubarb or 1  cup frozen rhubarb, chopped
• 2⁄3 cup water
• 1  medium onion, finely chopped
• 1  teaspoon canola oil
• 1  garlic clove, minced
• 1  cup ketchup
• 2⁄3 cup  packed brown sugar
• 1⁄2 cup dark corn syrup
• 2  tablespoons cider vinegar
• 2  tablespoons Worcestershire sauce
• 1  tablespoon Dijon mustard
• 1 1⁄2 teaspoons  hot pepper sauce
• 1⁄4 teaspoon salt

Directions

1. In small saucepan, bring rhubarb and water to a boil.
2. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender.
3. Remove from heat; cool slightly.
4. Place the rhubarb in a blender or food processor.
5. Cover; process until smooth, set aside.
6. In same saucepan, saute onion in oil until tender.
7. Add garlic; saute 1 minute longer.
8. Add the remaining ingredients.
9. Whisk in rhubarb puree until blended.
10. Bring to a boil.
11. Reduce heat; simmer, uncovered, for 5 minutes.
12. Use as a basting sauce for grilled meats.
13. Store in the refrigerator.