Ingredients for Rhubarbecue Sauce
- 1 cup chopped frozen rhubarb
- 1 cup ketchup
- ½ cup water
- ½ cup chopped onion
- Garlic Cloves
- ¾ cup packed brown sugar
- Dijon Mustard
- Cider Vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon hot pepper sauce
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How to Make Rhubarbecue Sauce
- Combine 1 cup chopped frozen rhubarb, 1 cup ketchup, ½ cup water, ½ cup chopped onion, 2 cloves minced garlic, ¾ cup packed brown sugar, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon hot pepper sauce in a large saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, simmer uncovered, stirring frequently, until the rhubarb is completely tender and the sauce has thickened slightly, about 20-25 minutes.
- Carefully transfer the mixture to a blender or food processor.
- Blend until completely smooth and your desired consistency is reached.
- Allow the sauce to cool completely before storing. The flavor will deepen as it sits.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
187g
Fat
0g
Carbs
19g
