Roasted Rhubarb, Garlic, and Onion Barbeque Sauce

I formulated this to use some of the excessive quantity of rhubarb from the garden, without having to bake yet another pie. It has a very tart, lemony flavor which complements pork particularly well. Should keep for several weeks in the refrigerator.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 33 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons salt
• 1 cup beer
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• ¼ cup balsamic vinegar
• ½ teaspoon cayenne pepper
• ½ cup ketchup
• 1 tablespoon liquid smoke
• 9 cloves garlic
• 8 cups diced rhubarb (1-inch pieces)
• 1 red onion, cut into 8 equal wedges

Recipe Instructions

Step 1

Roast in the preheated oven until tender, about 15 minutes.

Step 2

Preheat oven to 450 degrees F (230 degrees C). Spread rhubarb, onion, and garlic on a baking sheet.

Step 3

Transfer roasted rhubarb, onion, and garlic to a blender; puree until very smooth.

Step 4

Pour rhubarb puree into a large pot. Stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.