Rhubarb Steak 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.

MOM'S RHUBARB SAUCE

Steps:

• Place rhubarb chunks, water, salt, and granulated sugar, in a large saucepan over medium-high heat.
• Bring the rhubarb mixture to a boil then turn the heat to medium-low and cook for 10 minutes, or until the rhubarb has broken down and become soft.
• Remove the sauce from the stove and stir in the vanilla. Allow the sauce to cool completely before storing in the refrigerator.

RHUBARB SAUCE II

Steps:

• In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.

RHUBARB STEAK SAUCE

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil.
• Reduce to low heat and let simmer until well thickened.
• Let cool and refrigerate.
• I am guessing at yield and prep time.

HAM WITH RHUBARB SAUCE

Steps:

• Put ham on a rack in a shallow roasting pan.
• Add water and cover with foil.
• Roast at 325 degrees until meat thermometer registers 135 degrees.
• In the meantime combine remaining ingredients and bring to a boil.
• Reduce heat to medium and cook, uncovered, about 15 minutes; stir occasionally.
• Remove cinnamon stick.
• The last 15 minutes of baking time, remove foil from ham and spoon small amount of sauce over the ham (return to oven for remaining time).
• Remove and allow ham to stand, covered, about 10 minutes.
• Serve remaining sauce with ham.

RHUBARB STEAK SAUCE

Steps:

• In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Cool. Refrigerate in covered containers.

RHUBARB SAUCE

Steps:

• To soften the shallots, boil in water for around 5 minutes. Drain once ready. Place the Rhubarb in the large pan with 150ml of the malt vinegar, shallots (drained), cayenne, cloves, salt and black pepper (ground). Bring this slowly to the boil with a few stirs, then reduce the heat and simmer gently for around an hour. after this hour is up place your jars in boiling water in the large pan and keep at a boil until needed.
• Remove the cloves from the mixture with a fork and throw away. then you can puree the mixture in a food processor. Return the puree into a clean pan, mix in the sugar and the remaining vinegar and brandy, bring back to the boil, slowly. Stir regularly to dissolve all the sugar, this is very important. Stir in the Turmeric, mustard and ginger. Reduce the heat and simmer gently for about 30 minutes until lovely and thick, it may take longer or even less, just keep patient and stay with it. It needs to remain a consistency that is easily poured, bare this in mind.
• Remove from the heat once ready and allow to cool slightly. Spoon into the hot jars and seal. Place back in the water and boil for 10 - 15 minutes. This is important if it is not going to be used straight away or quickly. Especially if being made for gifts.
• Is great with cold meats or in luxury sandwiches with thick wholemeal bread. My Dad who grows his own rhubarb asked me to make something with his excess, (only so much rhubarb crumble we could eat) My grandma used to make this sauce with me years ago, but i have added the spices and brandy. Before it was too sweet for meats but too vinegary for puddings, however you do not have to use a whole teaspoon of cayenne pepper if you would prefer it to be slightly milder. This can be difficult to make if you are not patient, but is really worth the wait and work. Nothing beats a homemade Sauce.