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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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This tangy rhubarb sauce tastes outstanding served over turkey, chicken or pork. Fresh garlic and a bunch of seasonings give it a nice kick! âCarol Anderson Coaldale, Alberta Ingredients:
1 cup chopped fresh or frozen rhubarb |
2/3 cup water |
1 medium onion, finely chopped |
1 teaspoon canola oil |
1 garlic clove, minced |
1 cup ketchup |
2/3 cup packed brown sugar |
1/2 cup dark corn syrup |
2 tablespoons cider vinegar |
2 tablespoons worcestershire sauce |
1 tablespoon dijon mustard |
1-1/2 teaspoons hot pepper sauce |
1/4 teaspoon salt |
Directions:
1. In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
2. Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
3. In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.
4. Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups.
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