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Author Notes: When I saw that rhubarb was the ingredient for one of this week's contests, barbecue sauce came to mind. I am not much of a baker, so I didn't want to go the dessert route. I knew that rhubarb was tart and thought it would be a nice addition to a barbecue sauce. I added red wine and coffee to give the sauce more depth. It definitely makes a difference to use a high quality chili powder. I used an unsweetened ketchup from a natural foods company, so if you are using a sweet ketchup you may need less brown sugar. For the wine, I used a syrah, but I think any nice red wine would do. My only rule with using wine in cooking is never to cook with a wine that I wouldn't drink. We had this over pork ribs last night and it was pretty fantastic. I imagine it would go very well with beef too. —clintonhillbilly
Makes about 2 cups
- 6 stalks rhubarb
- 1/3 cup sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/2 cup ketchup
- 1/2 cup red wine
- 1/2 cup strong coffee
- 1/4 cup brown sugar
- 2 tablespoons yellow mustard
- 2 tablespoons chili powder
- 1 tablespoon worcestershire sauce
- 1 teaspoon sea salt
- 1/8 teaspoon liquid smoke
- 8 twists of a black pepper grinder
- Chop rhubarb and place in a saucepan with water and 1/3 cup sugar. Bring to a boil and boil for ten minutes, adding water if necessary and sugar to taste. The rhubarb should be sweet, tart, and soft enough to be easily mushed with a spoon.
- Add all other sauce ingredients, stir well to thoroughly combine, and simmer for 30 minutes.
- This recipe was entered in the contest for Your Best Rhubarb