Broad Valley Orchard

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Lorraine Mazza’s Rhubarbecue Sauce recipe

Rhubarbecue Sauce

2 cups chopped rhubarb
1 cup ketchup
1/2 cup water
3/4 cup chopped onion
2 garlic cloves, minced
1/4 cup packed brown sugar
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper sauce

In large saucepan, add rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and cayenne pepper sauce – bring to a boil, reduce heat and simmer, stirring often, until rhubarb is tender, about 15 to 20 minutes.

Scoop the mixture into a food processor and purée until smooth.

Makes about 2 1/2 cups.

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