Sunday Quick Post: Rhubarb + Ginger Barbecue Sauce

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This should be called a Sunday Rushed Post as I only have a minute to write it up.

Happy father’s day to all the papas out there! I made this barbecue sauces, along with a few other varieties, for my boyfriend’s dad. I swear I’m generally not a stereotypical, gender-based gift giver; I know people are multifaceted and not just a tired reflection of what society thinks a man likes and, worse, what it means to be a man, but his dad really loves barbecue sauce.

I live in the best neighbood I ever could’ve imagined. I’m so glad that Riverwest is my home. We have a couple of Facebook groups and one of them is a seed/plant exchange. I’ve gotten tons of plant so far this spring from the group (three kinds of lilies, lovage, hostas, daffodils, evening primrose and more) and it’s also where I got this beautiful rhubarb.

I used my favorite ketchup (Tomato Jam with Fermented Hot Sauce) but the store-bought stuff will work fine. If you are using store-bought, throw in a few teaspoons of allspice. The mint also isn’t crucial to this recipe, so don’t bother if you don’t have any on hand. Although rhubarb + mint and tomato + mint are dreamy combinations, I don’t feel it added anything special to the finished product, it kind of got lost amongst all the other heavy-hitting flavors. I added smoked blood orange peels, which I smoked on my stove-top a few months ago, and this I obviously don’t think most people just have lying around so use any citrus zest of choice or omit (the rhubarb fills this recipe’s bitter quota just fine on its own). One last thing, while I’m rambling on here just seconds before running out the door – I hate the word worcestershire.

 

Rhubarb + Ginger BBQ sauce (makes 2 pints)

ingredients

1.5 cups chopped rhubarb

1″ knob of ginger

1 cup water

3/4 red onion, chopped

1-2 tbsp chopped fresh mint

1 cup ketchup

3 tbsp worcestershire

1 tbsp mustard

1/4 cup Pear Cider Vinegar or apple cider vinegar

1 tbsp smoked blood orange peels

1 cup honey

In a medium-sized saucepan, bring the water ,chopped rhubarb and ginger to a boil. Simmer for 10 minutes, then add the rest of the ingredients. Blend in food processor or blender until desired consistency.

 

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