Rhubarb Barbecue Sauce

By Gail Gordon Oliver

Use this fruity, slightly offbeat barbecue sauce as a glaze for poultry, meats or fish or as a condiment at the table. Check out the recipe for Grill-Roasted Beef Short Ribs on the Spring 2015 Recipes page for a perfect pairing.

Makes about 3 1/2 cups

2 tbsp              extra virgin olive oil, camelina oil or avocado oil

1                      small onion, finely diced

2                      cloves garlic, minced

1/2 tsp             salt, plus more if needed

1/2 tsp             freshly ground black pepper

1/4 tsp             ground cayenne

2 cups              rhubarb compote (on the Spring 2015 Recipes page)

1 cup               crushed tomatoes (jarred or canned)

2 tbsp              apple cider vinegar, plus more if needed

2 tbsp              organic molasses or pure maple syrup, or a combination of the two, plus more if needed

1 tbsp              prepared yellow mustard

2 tsp                light tamari sauce

In a medium saucepan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until the onion just starts to turn golden, 5 to 6 minutes. Add the garlic, salt, pepper and cayenne and cook, stirring, for one minute. Stir in the rhubarb compote, tomatoes, vinegar, molasses, mustard, and tamari. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Use as is or, for a smoother sauce, purée the mixture in a blender or food processor. Transfer the sauce to a container to cool. Taste and adjust the salt, acidity and sweetness when the sauce has cooled down. Cover and store in the fridge for up to 10 days.

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