Rhubarb Barbecue Sauce
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
1-1/2 Tbsp olive oil
1 large onion, diced
1+lb rhubarb, diced (about 5 cups)
1/2 cup brown sugar
2 Tbsp water
1-1/2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
2 Tbsp honey
1/3 cup ketchup
1 tsp salt
1 Tbsp smoked paprika
1/2 tsp Aleppo pepper
1/2 tsp allspice powder
Instructions
Heat oil in a medium saucepan over medium heat, add onion and cook about 5 minutes until translucent.
Add the rhubarb, brown sugar, and water, stirring and bringing the mixture to a low boil, continue cooking for 6-7 minutes until rhubarb is soft, stirring frequently.
Add rest of ingredients, stirring until combined.
Let cool for 15 minutes, transfer to blender or puree with an immersion blender.
Cook’s Note - Serve alongside grilled pork chops.