I love this sauce. It can be used with pork, chicken, spareribs, meatloaf, stews, hamburgers - anywhere you would use ketchup or barbecue sauce. It will keep in an airtight container in the refrigerator for about one week and will keep in the freezer for up to one month. Once you try it though, I'd be surprised if it lasts that long.
In a large saucepan, bring all ingredients to a boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes. Transfer to blender or food processor; puree until smooth. Let cool.
Sprinkle pork or chicken with salt and pepper. Barbecue or roast as directed below or until juices run clear when pork or chicken is pierced and just a hint of pink remains inside pork. To Barbecue: Place on greased grill over medium heat; close lid and grill, turning once, for about 10 minutes for pork or 35 minutes for chicken. Mix 1/2 cup rhubarbecue sauce with 2 teaspoons oil; brush over pork or chicken during last 1 to 2 minutes of cooking.
To Oven Barbecue: In a large ovenproof skillet, heat 1 tablespoon oil over medium-high heat; brown pork or chicken, in batches if necessary. Drain off any fat. Mix 1 cup rhubarbecue sauce with 1/2 cup water; pour over pork or chicken. Bake in 375 degree F oven for 20 minutes for pork or 35 minutes for chicken.
|Time:||5 Minutes Preparation Time|
10-35 Minutes Cooking Time
Source: Canadian Living Magazine, May 2002
By sooz from Toronto, ON
I first thought that title was a typo, then soon realized it was not. I think it is a little late for rhubarb to be eaten here and I did not freeze anyway, but it sounds like an intriguing recipe.
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