RHUBARB BARBECUE SAUCE
This tangy rhubarb sauce tastes outstanding served over turkey, chicken or pork. Fresh garlic and a bunch of seasonings give it a nice kick! -Carol Anderson Coaldale, Alberta
Provided by Taste of Home
Time 40m
Yield 2-1/3 cups.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED RHUBARB, GARLIC, AND ONION BARBEQUE SAUCE
I formulated this to use some of the excessive quantity of rhubarb from the garden, without having to bake yet another pie. It has a very tart, lemony flavor which complements pork particularly well. Should keep for several weeks in the refrigerator.
Provided by Jim Webb
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spread rhubarb, onion, and garlic on a baking sheet.
- Roast in the preheated oven until tender, about 15 minutes.
- Transfer roasted rhubarb, onion, and garlic to a blender; puree until very smooth.
- Pour rhubarb puree into a large pot. Stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 137.9 mg, Sugar 5.6 g
RHUBARBECUE
This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. - Rd Stendel-Freels, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 533 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1158mg sodium, Carbohydrate 52g carbohydrate (45g sugars, Fiber 2g fiber), Protein 31g protein.
NOME RHUBARB AND ONION RELISH
Make and share this Nome Rhubarb and Onion Relish recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 1h30m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Cook rhubarb and vinegar over medium heat for 20 minutes.
- Add remaining ingredients and simmer for 1 hour, stirring occasionally.
- Pour into hot sterilized jars and seal immediately.
- Process for 15 minutes in a boiling water bath.
BARBECUED ONION RELISH
This is a great relish for hot dogs, hamburgers or grilled sausages! There are a few ingredients, but don't let that stop you!
Provided by Charmie777
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large pan over medium heat.
- Add onions, sugar and salt. Cover and cook until the onions are wilted and juicy, but not browned, stirring occasionally, about 30 minutes.
- Add chili powder, garlic and red pepper. Sauté 4 minutes.
- Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce.
- Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes.
- Cool to room temperature. Cover tightly and refrigerate 24 hours for flavors to develop.
- Can be made up to 1 week ahead.
- To serve warm, simmer over low heat.
Nutrition Facts : Calories 108.6, Fat 5.8, SaturatedFat 0.5, Sodium 411.3, Carbohydrate 12.8, Fiber 1.4, Sugar 6.1, Protein 1.3
RHUBARBECUE SAUCE
Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.
Provided by Olha7397
Categories Low Protein
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- In large saucepan, bring rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and hot pepper sauce to boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes.
- Transfer to blender or food processor; purée until smooth. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.) Makes 2 ½ cups.
- Canadian Living Magazine: May 2002.
Nutrition Facts : Calories 230.9, Fat 1, SaturatedFat 0.1, Sodium 1508.7, Carbohydrate 57, Fiber 3.1, Sugar 46.8, Protein 3.6
RHUBARB BARBECUE SAUCE
Make and share this Rhubarb Barbecue Sauce recipe from Food.com.
Provided by CookingONTheSide
Categories Sauces
Time 40m
Yield 2 1/3 cups
Number Of Ingredients 13
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.
Nutrition Facts : Calories 604.6, Fat 2.7, SaturatedFat 0.2, Sodium 1828.8, Carbohydrate 152.6, Fiber 2.1, Sugar 107, Protein 3
RHUBARB BARBEQUE SAUCE
This recipe hasn't been tested, but it sound wonderful. I love Rhubarb and thought it would make an excellent sauce for chicken or pork.
Provided by Lori Brown @labrown64
Categories Marinades
Number Of Ingredients 13
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.
RHUBARB CHUTNEY
A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers
Provided by Rosie Birkett
Categories Condiment
Time 25m
Number Of Ingredients 6
Steps:
- In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.
Nutrition Facts : Calories 232 calories, Carbohydrate 55 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein
ROASTED RHUBARB, GARLIC, AND ONION BARBEQUE SAUCE
I formulated this to use some of the excessive quantity of rhubarb from the garden, without having to bake yet another pie. It has a very tart, lemony flavor which complements pork particularly well. Should keep for several weeks in the refrigerator.
Provided by Jim Webb
Categories BBQ Sauce
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spread rhubarb, onion, and garlic on a baking sheet.
- Roast in the preheated oven until tender, about 15 minutes.
- Transfer roasted rhubarb, onion, and garlic to a blender; puree until very smooth.
- Pour rhubarb puree into a large pot. Stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 137.9 mg, Sugar 5.6 g
SMOTHERED BEEF SHORT RIBS
Here's a great stove top recipe for cooking beef short ribs. They are cooked in beef stock with mixed vegetables. This dish is great served over mashed potatoes.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Rib Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
- In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
- Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.
Nutrition Facts : Calories 1504.6 calories, Carbohydrate 26.3 g, Cholesterol 229.8 mg, Fat 128.7 g, Fiber 2.8 g, Protein 50.6 g, SaturatedFat 50.6 g, Sodium 1237.5 mg, Sugar 3.9 g
ROASTED RHUBARB, GARLIC, AND ONION BARBEQUE SAUCE
I formulated this to use some of the excessive quantity of rhubarb from the garden, without having to bake yet another pie. It has a very tart, lemony flavor which complements pork particularly well. Should keep for several weeks in the refrigerator.
Provided by Jim Webb
Categories BBQ Sauce
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spread rhubarb, onion, and garlic on a baking sheet.
- Roast in the preheated oven until tender, about 15 minutes.
- Transfer roasted rhubarb, onion, and garlic to a blender; puree until very smooth.
- Pour rhubarb puree into a large pot. Stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 137.9 mg, Sugar 5.6 g
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- Place the chopped rhubarb and garlic cloves on the prepared pan. Roast for 15-20 minutes, or until rhubarb is soft.
- Transfer the rhubarb and garlic to a food processor or blender. Puree with one cup of water until smooth.
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From webmd.com
Cuisine AmericanTotal Time 40 minsCategory DinnerCalories 261 per serving
- Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145°F, 15 to 17 minutes. Let rest 5 minutes before slicing.
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- Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire and 1/4 teaspoon pepper; stir to combine. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes. Cover and remove from heat.
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- In a medium pot saute the onions in the oil until soft but not brown. Add the garlic and cook another minute.
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