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
about 2 cups
apple cider vinegar
twists of a black pepper grinder
In This Recipe
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.
I'm an avid Iron Chef watcher, cookbook enthusiast and dedicated cook. So is my partner, and when we have dinner parties we go completely insane. Our dinners involve lots of wine and lots of vegetarian fare. My favorite cuisine is Mexican, and anything bordering the Mediterranean Sea is tied for second. I just started a blog called Lunchimal! It's all about making lunch for $5 or less from organic, sustainable, local ingredients. Check it out! http://lunchimal.blogspot.com/