Rhubarb Barbeque Sauce Food

RHUBARB BARBEQUE SAUCE

Steps:

• Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
• Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.

RHUBARB BARBECUE SAUCE

Steps:

• In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, or until tender, 5-6 minutes. Remove from heat; cool slightly. , Place rhubarb in a blender or food processor; cover and process until smooth. Set aside., In the same saucepan, cook onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the remaining ingredients. , Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.

VICTORIA SAUCE

Steps:

• Combine rhubarb, raisin, onion, sugar OR liquid stevia, and vinegar together in a large pot. Bring to a boil and reduce to a simmer, uncovered. Let simmer for about 20 to 30 minutes till it breaks down into a coarse, relatively thick purée; you can use the back of your spoon to encourage it along.
• Add the allspice, cinnamon, ginger, salt OR salt sub, and lemon juice if using. Stir well to mix.
• Optional: purée to smooth in blender, put back in pot, reheat thoroughly.
• Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size of jar for 15 minutes; increase time as needed for your altitude.
• Best after at least a few weeks of jar time.

RHUBARB BARBECUE SAUCE

Steps:

• In small saucepan, bring rhubarb and water to a boil.
• Reduce heat; simmer, uncovered, for 5-6 minutes or until tender.
• Remove from heat; cool slightly.
• Place the rhubarb in a blender or food processor.
• Cover; process until smooth, set aside.
• In same saucepan, saute onion in oil until tender.
• Add garlic; saute 1 minute longer.
• Add the remaining ingredients.
• Whisk in rhubarb puree until blended.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes.
• Use as a basting sauce for grilled meats.
• Store in the refrigerator.

RHUBARBECUE

Steps:

• Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce., In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan., Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.

RHUBARB BARBEQUE SAUCE

Steps:

• In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered for 5-6 minutes or until rhubarb is tender. Remove from the heat; cool slightly.
• Place the rhubarb in a blender or food processor. Cover; process until smooth; set aside.
• In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add remaining ingredients.
• Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.

"RHUBARBECUE" HOMEMADE RHUBARB BARBECUE SAUCE

Steps:

• Prepare your canner, jars and lids. Wash your jars and bands in hot, soapy water, rinse and bring to a simmer in your water bath canner to sterilize. Always use new lids for safe preserving.
• Combine rhubarb, brown sugar, raisins, onion, vinegar, salt and spices in a large, stainless steel pot and bring to a boil on high heat, stirring frequently. Reduce heat to medium/medium-high and boil gently, stirring frequently until ingredients break down and form into a thick sauce.
• Use an immersion blender to blend sauce until smooth (or omit this part if you don't mind a few chunks of rhubarb and raisins in your sauce).
• Ladle into hot Mason jars leaving ½-inch headspace at the top. Slide a knife around the inner "edge" of the jar to remove any air bubbles. Adjust headspace as needed. Wipe rims, place lids on top and screw bands on.
• Place jars in canner and bring water to a boil. Process in a boiling water bath for 15 minutes, then turn heat off, remove lid and let cool in your canner for another 5 minutes. Remove jars and allow to cool completely before storing.