RHUBARB RECIPES

Ingredients

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

Directions

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.

Rhu-Barbecue Sauce

Ingredients

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)

Salt & pepper to taste

Directions

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.

Rhubarb Vinaigrette

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