Rhubarbecue Sauce

I found this sauce recipe, I have NOT TRIED IT.

It can be used with Pork, Chicken, Spareribs, Meatloaf, Stews, Hamburgers - anywhere you would use ketchup or barbecue sauce. It will keep in an airtight container in the refrigerator for about one week and will keep in the freezer for up to one month. Once you try it though, I'd be surprised if it lasts that long.

Ingredients:

* 2 cups chopped rhubarb
* 1 cup ketchup
* 1/2 cup water
* 1 onion, chopped
* 2 cloves garlic, minced
* 1/4 cup packed brown sugar
* 2 Tbsp. Dijon mustard
* 1 Tbsp. cider vinegar
* 2 tsp. Worcestershire sauce
* 1/4 tsp. salt
* 1/4 tsp. hot pepper sauce


Directions:
In a large saucepan, bring all ingredients to a boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes. Transfer to blender or food processor; puree until smooth. Let cool.

Rhubarbecued Pork or Chicken

Ingredients:

* 4 thick (1/2") pork loin center-cut chops (1 1/2 pounds) or 2 pounds skinless chicken pieces
* 1/4 tsp. each salt and pepper
* Rhubarbecue Sauce
* vegetable oil


Directions:
Sprinkle pork or chicken with salt and pepper. Barbecue or roast as directed below or until juices run clear when pork or chicken is pierced and just a hint of pink remains inside pork.

To Barbecue:
Place on greased grill over medium heat; close lid and grill, turning once, for about 10 minutes for pork or 35 minutes for chicken. Mix 1/2 cup Rhubarbecue Sauce with 2 teaspoons oil; brush over pork or chicken during last 1 to 2 minutes of cooking.

To Oven Barbecue:
In a large ovenproof skillet, heat 1 tablespoon oil over medium-high heat; brown pork or chicken, in batches if necessary. Drain off any fat. Mix 1 cup Rhubarbecue Sauce with 1/2 cup water; pour over pork or chicken. Bake in 375 degree F oven for 20 minutes for pork or 35 minutes for chicken.

Servings: 4
Time: 5 Minutes Preparation Time
10-35 Minutes Cooking Time

Sounds interesting... Never seen rhubarb in any of the store I shop..

got plenty rhubarb in the garden - might give this a go at the weekend :-)

thanks for the recipe.

Oddly enough when I was watering everything last week I was wondering if there was anythbing you could do with rhubarb other than a crumble or fool. :thumb:

got some rhubarb in the side yard might have to give this a try

got plenty rhubarb in the garden - might give this a go at the weekend :-)

thanks for the recipe.

Oddly enough when I was watering everything last week I was wondering if there was anythbing you could do with rhubarb other than a crumble or fool. :thumb:

How about strawberry rhubarb pie?
We used to have it in stores up here in the late spring/early summer, the older and bigger it gets the stringier and tougher and less flavorful it is. Usually the best source for rhubarb is to grow it yourself, it will freeze quite nicely for pie at Thanksgiving.
The sauce itself looks generic enough that you might substitute other fruits for the rhubarb.

Thanks. My rhubarb is going crazy this year. I was thinking of ways to use it in a glaze or sauce. I'll have to try it.

Sounds great, I rarely see rhubarb here. Might have to look. My Aunt used to make rhubarb pie that was delish!

Hey CA, I have a recipe book with close to 400 recipes calling for rhubarb in it.

Man...the last time I tasted Rhubarb....I was a kid living in Spokane! May hafta check our lil veggie bin store bout a mile from me! Cheer's...if they got some i'll try it!

we grow champagne rhubard, very sweet and doesn't make your teeth furry.

Yeah we have strawberry and rhubarb pie and crumble.

But don't really do much else with it.

Taking this weekend off from work so will definitely do this one. No idea what else I'm cooking yet. But this looks like it should go with most things :-)
Thinking to substitute chopped tomatos for the ketchup, plenty of acid in there already.

Right that's it printed out :-)

Try this, its a nice thirst quenching drink

Rhubarb Punch

4 cups cut up rhubarb
6 cups water
1 cup sugar
½ cup orange juice
¼ cup lemon juice
Boil rhubarb and water until rhubarb is tender. Strain when partly cooled. Add sugar and juices. Serve cold. Keep up to 1 month in fridge. Can do double, triple etc. recipe.

Made a double batch of this tonight. Like I said, my rhubarb is going stupid this year. Picked some last weekend from the new place and that was over 8 cups. Picked over 2 cups from the little patch here tonight. Gotta do something with it, and this sounded like a good idea.

Haven't tried it yet, waiting for it to cool and hit the blender. Smells really good. I'll report back tomorrow.

Ok, here's my .02.

I was hoping I could cook it down without having to blend it. That didn't work. So, let it cool and pureed it in the Oster blender. That did the trick. Added a cup of water, because it was very thick. BTW, it just barely fit in the old blender. It's still on the thick side, but that's ok. Like it that way.

Got 5 1/2, 8 oz. jelly jars out of it. Didn't hot seal these, will next time. Going to pass these out to friends for feedback. I wanna see what others say about it before making any changes. Never know what they'll suggest.

I always follow a recipe first, and then make changes. Haven't tried it ON anything yet, so my opinion may change. The mustard is very prominent. If you like a mustard based sauce, then you'll love it. Would prefer to taste some of the other flavors involved. Think I'll cut it in half next time. Needs more zing too. Put in 3 tsp. of tobasco and couldn't tell in the end. Cayenne or maybe some Smitty's? Not sure if it that will help or wreck it. Thinking the fruity flavor of habanero might even work.

Thanks again for the recipe. Definitely worth trying. Pics to prove it happened.

Wonder how dehydrating rhubarb and grinding it down for a rub ingredient would be? I like the idea of it in a sauce for ribs, just thinking out loud.....

Put in 3 tsp. of tobasco and couldn't tell in the end. Cayenne or maybe some Smitty's? Not sure if it that will help or wreck it. Thinking the fruity flavor of habanero might even work.
.

Wonder how dehydrating rhubarb and grinding it down for a rub ingredient would be? I like the idea of it in a sauce for ribs, just thinking out loud.....

Habanero usually works well with fruit flavors, Rhubarb has definite fruit tones although it can be sour. I probably would use a habanero hot sauce like El Yucateca instead of the Tabasco for more heat.

Rhubarb stalks are fibrous to the point of being stringy, I don't know if that will grind well.