If you can – a double batch of rhubarb can be used to make this barbecue sauce –  it can be frozen for two or three months and used when desired  *  rhubarb barbecue sauce is delicious on chicken, beef, pork, fish or as a marinate for vegetables  *  Let’s begin with 2 to 4 cups of thin sliced rhubarb placed on the side * a barbecue mix of 1/4 cup ketchup mixed with 1/4 cup brown sugar -plus 2 tsp Worcestershire sauce, 1 Tbsp cider vinegar with salt and pepper to taste are also placed on the side  *  Heat 1 Tbsp of olive oil in a large saucepan over medium heat  * add 1 small chopped onion and 2 cloves of minced garlic  *  add the thinly sliced rhubarb and simmer until the onion and rhubarb are soft  *  add the mix of ketchup, brown sugar, Worcestershire sauce and vinegar barbecue sauce to the onion garlic and simmered rhubarb  *  let it meld under heat for 10 minutes  *  remove and let it cool so that it can be covered and refrigerated  for up to three days  *  Or this tangy, healthy barbecue sauce can be frozen for two to three months

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