Rhubarbecue Recipes
RHUBARBECUE SAUCE
Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.
Provided by Olha7397
Categories Low Protein
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- In large saucepan, bring rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and hot pepper sauce to boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes.
- Transfer to blender or food processor; purée until smooth. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.) Makes 2 ½ cups.
- Canadian Living Magazine: May 2002.
Nutrition Facts : Calories 230.9, Fat 1, SaturatedFat 0.1, Sodium 1508.7, Carbohydrate 57, Fiber 3.1, Sugar 46.8, Protein 3.6
RHUBARB BARBECUE SAUCE
This tangy rhubarb sauce tastes outstanding served over turkey, chicken or pork. Fresh garlic and a bunch of seasonings give it a nice kick! -Carol Anderson Coaldale, Alberta
Provided by Taste of Home
Time 40m
Yield 2-1/3 cups.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, or until tender, 5-6 minutes. Remove from heat; cool slightly. , Place rhubarb in a blender or food processor; cover and process until smooth. Set aside., In the same saucepan, cook onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the remaining ingredients. , 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.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
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