Rhubarb Barbeque Sauce

Since my stepmother is allergic to tomatoes, I needed a good barbeque sauce that has no tomato. So here I am depending on the rhubarb to give me that tang. Makes a unique sauce. Add the liquid smoke flavoring if you aren't grilling with real smoke.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 53 Calories

Ingredients

• 1 cup brown sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¼ cup molasses
• ½ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1 cup apple cider vinegar
• 2 teaspoons liquid smoke flavoring
• 1 sweet onion (such as Vidalia®), chopped
• ¼ teaspoon ground dried chipotle pepper
• 4 stalks fresh rhubarb, trimmed and chopped
• 1 (12 fl oz) can almond-fruit flavored soda (such as Dr Pepper®)

Recipe Instructions

Step 1

Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.

Step 2

Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.