Wednesday, October 8, 2014

Rhubarb Barbecue Sauce

I need to start off by thanking whoever the Warden or Warden wife was who planted the rhubarb at this house. I have no idea who did it or when but I can't help but wonder how many families/residents of the house have put it to use. It's a beautiful little patch that we have gotten SO much use out of the last month. Jackson randomly comes inside with a stalk or two and asks me to make muffins. Pancakes, crepes, salads, cakes, and sauces have been flavored with the tasty perennial.
This morning it was 82 degrees before 8:30, and for that reason we have been cooking outside as much as possible. I've never made homemade BBQ sauce before so when I stumbled on this recipe for RHUBARB BBQ sauce I couldn't pass it up.
I love any food that is cooked in one pan and then pureed. It doesn't get any easier than that. Note on the recipe I omitted the strawberry jam because I wanted to use as much rhubarb as possible.
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Nothing better than fall of the bone BBQ ribs with that little bit of crispy char. Put extra napkins on the table...things get messy real quick!
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3 cups rhubarb, washed and cut into 1 inch pieces
3 Tbsp brown sugar
1/2 cup ketchup
2 Tbsp maple syrup
3 Tbsp strawberry jam
2 Tbsp balsamic vinegar
2 Tbsp soy sauce
1 Tbsp chipotle chile in adobo sauce, chopped
1 Tbsp garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
1 Tbsp worcestershire sauce
1 tsp dijon mustard
Throw everything in a medium sized saucepan and bring to a boil. Reduce heat and simmer until rhubarb is very soft, about 20 minutes. Transfer to a blender (or use an immersion blender) and blend until smooth.
I prepared the ribs exactly like the recipe from http://www.handmadeintheheartland.com/2014/05/fall-off-bone-bbq-ribs-with-kc.html#more and added the rhubarb barbecue instead of the KC Masterpiece.

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