Rhubarbecue Sauce
Ingredients
- 3 cups rhubarb, chopped
- 2 cups strawberries, chopped
- 3/4 c. ketchup
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 1/4 cup honey
- 1/4 cup whiskey
- 1/2 cup white vinegar
- 2 tbsp. Worcestershire sauce
- 2 tbsp. soy sauce
- 3/4 cup brown sugar
- 1 tsp. pepper
- 2 tsp. garlic powder
Instructions
- Combine chopped rhubarb and strawberries in a saucepan. Cover with water. Bring to a boil and simmer for 8-10 minutes.
- Drain rhubarb-strawberry mixture (save the juice) and return the mash to a blender to blend smooth.
- In the same saucepan, heat 2 tablespoons of olive oil and cook onions until translucent, 4-5 minutes. Add all remaining ingredients and rhubarb-strawberry mash. Simmer for 35-40 minutes. Brush onto meat of your choice and enjoy!
- *** Because of the vinegar in the recipe, you could definitely can it! Ladle into mason jars, leaving 1/2 inch headspace at the top. Clean jar rim and scew lid and band on. Place jars in a water canner and bring to a boil. Process for 15 minutes. Remove from water and cool completely before storing.