Rhubarb is an excellent harbinger of spring! This tart, herbaceous perennial is best known for its starring role in pies and preserves, but its acidity also lends itself quite well to savory preparations. This barbecue sauce would be a great addition to any springtime garden party when you can finally fire up the grill and enjoy these longer days.
1/4 onion, chopped
1 garlic clove, sliced
1 tablespoon olive oil
1/2 pound rhubarb (about 3 stalks), leaves removed, 1/2 inch slices
3 tablespoons brown sugar
1/4 cup Apple cider vinegar
1/2 cup water
1 teaspoon black pepper
1 teaspoon mustard powder
2 teaspoons Worcestershire sauce
1/2 teaspoon smoked paprika
- In a medium saucepot, heat olive oil over medium heat. Add onions and cook until lightly golden, stirring occasionally.
- Add garlic and cook another minute.
- Add all remaining ingredients and bring to a boil, stirring to incorporate ingredients. When sauce reaches a boil, reduce heat to a simmer and cook for 10 minutes. You will see the rhubarb break down.
- Remove from heat and blend with an immersion blender or in batches in a regular blender. Serve with pork or chicken and celebrate the arrival of spring!