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Roasted Rhubarb, Garlic, and Onion Barbeque Sauce

Jim Webb

"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."
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45 m servings 33 cals
Original recipe yields 48 servings (6 cups)

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C). Spread rhubarb, onion, and garlic on a baking sheet.
  2. Roast in the preheated oven until tender, about 15 minutes.
  3. Transfer roasted rhubarb, onion, and garlic to a blender; puree until very smooth.
  4. 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

Per Serving: 33 calories; 0.4 g fat; 7.2 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 138 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Wonderful. I omitted the liquid smoke and used mission fig balsamic vinegar. This is the best sauce. It is even great with cheese and crackers!

We made it and love it! It's good on grilled chicken. We're planning make more to can for the winter.

Added a little more heat, delicious