Rhubarb Barbecue Sauce

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

1-1/2 Tbsp olive oil

1 large onion, diced

1+lb rhubarb, diced (about 5 cups)

1/2 cup brown sugar

2 Tbsp water

1-1/2 Tbsp Dijon mustard

2 Tbsp apple cider vinegar

2 Tbsp honey

1/3 cup ketchup

1 tsp salt

1 Tbsp smoked paprika

1/2 tsp Aleppo pepper

1/2 tsp allspice powder

Instructions

  1. Heat oil in a medium saucepan over medium heat, add onion and cook about 5 minutes until translucent.

  2. Add the rhubarb, brown sugar, and water, stirring and bringing the mixture to a low boil, continue cooking for 6-7 minutes until rhubarb is soft, stirring frequently.

  3. Add rest of ingredients, stirring until combined.

  4. Let cool for 15 minutes, transfer to blender or puree with an immersion blender.

Cook’s Note - Serve alongside grilled pork chops.

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