Rhubarb stands in for some of the acid in this bright BBQ sauce. A little tomato paste and dried chiles hit all the right marks.
Ingredients
- 1 tbsp extra-virgin olive oil
- ½ cup onion, diced
- 2 cloves garlic, minced
- 2 cups rhubarb, chopped
- ¼ cup water
- 1 cup brown sugar
- 5 oz tomato paste
- ¼ cup cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp chili powder
- ½ tsp cayenne pepper
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp smoked paprika
Preparation
- In a large saucepan, heat canola oil over medium heat. Add the onion, garlic, and rhubarb to the pan and sauté until until softened, about 10 minutes.
- Add the brown sugar, tomato paste, cider vinegar, Dijon mustard, chili powder, cayenne pepper, and Worcestershire, salt, pepper and liquid smoke/smoked paprika to the pan. Bring to boil then simmer on low for 15-30 minutes, or until the rhubarb breaks down.
- Using an immersion blender, blend the sauce in the pan until smooth. Store in the refrigerator until ready to use.
