Wednesday, May 29, 2013

Sweet and Savoury Rhubarb Sauce



I'm running a  race with my Rhubarb Patch.
It seems to be winning but I'm busy in the kitchen trying to keep up.
This Rhubarb sauce is a great way to use up Rhubarb and is a great barbecue sauce for  grilled steaks or chicken.  If you don't have time now to use up all your rhubarb, chop it and use it in this sauce later.

  • 8 cup chopped red stalked rhubarb (fresh or frozen)
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 1/4 cups cider vinegar
  • 2 cups packed brown sugar
  • 1/4 teaspoon crushed red pepper chili flakes
  • 1 small can tomato paste 
  1. In a large saucepan or dutch oven, combine all the ingredients.  Bring to a simmer, stirring occasionally.  Simmer several hours over low heat or until thickened.  
  2. Cool and spoon into jars or freezer bags.  Keep refrigerated or freeze.
Ways to use the Sweet and Savoury Sauce

Brush over any meat on the grill.

Sweet and Savoury Rhubarb Chicken.
Mix 2 parts Rhubarb sauce with 1 part chicken broth.  Pour over chicken pieces or wings in a dutch oven.
Roast at 325 F uncovered for 2 hours or until juices run clear and sauce has glazed the chicken. 

Sweet and Savoury Rhubarb Meatballs...  Pour sauce over Anneliese's Appetizer Meatballs and bake according to her instruction..omitting the Apricot Glaze.


13 comments:

  1. Sounds (and looks) tasty!

    With the recipe as is...would you be able to can it with a water bath? Or would you have to use a pressure canner?

    Thanks!

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    1. Michelle, that is such a good question and one I don't know the answer too. I usually freeze sauces before canning them. Maybe someone else has an answer for this.

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    2. I would think that there is enough vinegar & sugar in this that a water bath would be fine. I think I will give this a try also! Ina

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    3. Thanks "Anonymous" LOL! I'm going to try the hot water bath then. :)

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  2. My rhubarbs are the old fashion with greener stalks and less tart than the red variety. I wonder it it would still be OK in your recipe. I got a tiny piece of root from my mother in law 45 years ago and now I have a large patch from this heirloom plant.
    JB

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    1. Julia, you can still certainly use the green rhubarb. If you wanted to you could add a dot or two of food coloring but the taste. My plant is from the farm I grew up on too. It seems to make it taste even better knowing that.

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  3. Oh - you had me at Rhubarb!! What a great idea to use it as a BBQ sauce. I will be trying this. Lovely pictures Lovella.

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  4. Now that sounds very interesting...I've never heard of rhubarb being served in any other way than a confection...pie, cake, jam. This may prove to be too intriguing.

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  5. I wonder if I could switch out the sugar we have diabetics in the family ...but the recipe is making my mouth water!

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    1. What would normally be used in place? I don't often use a different sugar. Since the sugar is not dependent on baking I would think that you could and maybe add it in at the end. Maybe someone else has some suggestions?

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  6. Would you have to use apple cider vinegar? Is there a reason for choosing this one? I'm not very familiar with the different vinegars and their purposes.

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    1. Apple cider vinegar definitely tastes better than regular ole white vinegar, but I bet another flavored vinegar would be good with it, like balsamic!

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  7. I finally made this yesterday. Had to wait to find rhubarb at the grocery store. I had purchased some at the farmer's market and made a couple of pies but I wanted to make something different this time. Your recipe is wonderful - it is delicious!!! The rhubarb we tried to grow never came up so I had to wait until I could buy some. It's getting too warm here in the DC area to find it. The wait/search was worth it.

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