If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Welcome to the Winner's Circle
Your Best Non-Dairy Frozen Dessert
Welcome to the winner's circle.
Recipe of the Day
Your poolside essentials.
Dessert before dinner.