Rhubarb Bar-B-Que Sauce 2-3 large stalks of rhubarb, chopped (about 2 cups) ¾ cup water 1 onion, diced 2-3 garlic cloves, crushed 1 cup catsup ½ cup molasses ¼ cup packed brown sugar 2 Tablespoons Balsamic vinegar (I used Apple Cider vinegar) 2 Tablespoons Worchestershire sauce 1 Tablespoon coarse mustard ½ teaspoon dried oregano ¼ teaspoon red chili pepper flakes ¼ teaspoon black pepper ¼ teaspoon salt In a small saucepan, simmer rhubarb with ¾ cup water until rhubarb is very soft. In a medium pot, saute onions in oil until soft, but not brown. Add garlic. Cook another minute. Add rhubarb to onions; add remaining ingredients. Bring to a simmer, and simmer 10-15 minutes, until mixture thickens. Transfer to blender. Puree until soft. Use this sauce in slow cooker with beef, pork or chicken. |