Rhubarb BBQ Sauce

Rhubarb BBQ Sauce
Yields 3
Rhubarb’s tart taste gives this savory barbeque sauce a delicious tangy flavour. It’s not just for desserts! Rhubarb is packed with nutrients most notably dietary fiber, protein, and vitamin K which supports healthy bone growth and brain health.
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  1. 1 pound rhubarb, fresh or frozen (about 4 cups)
  2. 1 Tbsp olive oil
  3. ½ cup chopped onion
  4. 2 cloves garlic
  5. ¼ cup ketchup
  6. 2 Tbsp water (more water to thin sauce to desired consistency)
  7. 2 tsp smoked paprika
  8. ¼ cup brown sugar
  9. 1 Tbsp molasses
  10. 1 Tbsp cider vinegar
  11. 1 Tbsp Worcestershire Sauce
  12. 1 tsp Dijon mustard
  13. 1 tsp hot sauce (optional)
  14. ¼ tsp freshly ground pepper
  15. Salt to taste
  1. Prepare a boiling water bath and jars to sterilize. Place the lids in a small saucepan, cover them with water and simmer over very low heat.
  2. In a large, nonreactive skillet add olive oil and heat on medium heat. Add the chopped onion and cook, stirring occasionally until the onion begins to turn golden but not browned. About 10-15 minutes.
  3. Add the garlic and cook, stirring constantly for 1 minute.
  4. Add the rhubarb, ketchup, water, molasses, brown sugar, smoked paprika, cider vinegar, Worcestershire sauce, Dijon mustard and hot sauce (if using) and ground black pepper.
  5. Bring mixture to a boil. Reduce the heat to medium and cook, stirring often until the rhubarb is tender and starts to fall apart. It should take about 10 – 15 minutes.
  6. Transfer the food to a blender and puree until smooth. Add more water if necessary to thin sauce to desired consistency. Add salt to taste.
  7. Ladle the sauce into hot jars. Leave ½ inch headspace. Remove any air bubbles from inside the jar. Wipe the rims, apply the lids and rings and process in a boiling water bath for 25 minutes (adjusted for Calgary altitude).
  1. Tip: Use sauce to baste pork, poultry, beef and even tofu before or during cooking.