4 -5 stalks of rhubarb, chopped
2/3 cup water
1 medium onion, chopped
3 garlic cloves
1 cup ketchup
1 cup brown sugar
3 Tbsp cider vinegar
2 Tbsp mustard
1/4 tsp chipotle pepper (optional)
1/4 tsp smoked paprika (optional)
Salt & pepper to taste
In a pan, bring rhubarb and water to a boil. Reduce heat and simmer for 5-6 minutes or until rhubarb is tender.
Add onions and cook until onions are translucent and tender. Add remaining ingredients and bring mixture to a boil. Reduce to a simmer and cook for an additional 5 minutes.
Let cool. Can be stored in the fridge for up to a week or in the freezer for 6-12 months.
Use on chicken, pork or anywhere else you would use BBQ sauce.
3 - 4 stalks rhubarb, thinly sliced
1 cup water
1/4 cup honey
1/4 cup red wine vinegar
1/4 cup oil
2 Tbsp mustard (optional)
Bring water to a boil over medium heat. Add rhubarb and boil for about 5 minutes. Add honey and mix well.
Reduce heat. Add vinegar and cook for another 5 - 10 minutes, or until dressing is reduced by about half.
Remove from heat and let cool somewhat.
Whisk in oil and mustard. Season with salt and pepper.
Can be served warm or cold.