After talking a little too much about their rhubarb, they felt bad for me and decided to offer me the entire bag! I realized I was probably a little too pushy about it but they got it from their grandma and they were seeing her the next day and going to get another bag of this size (it was about 5 lbs of rhubarb!). I had to take them up on the offer! Thanks guys!!
Because of our expanded garden, we aren't doing a CSA and therefore not getting amazing bulk fruit. I used this opportunity and use a huge chunk of the rhubarb to make jam for the year. Well, that got me through about 3 pounds. So, I decided to make a simple syrup for some cocktails .. rhubarb and blueberry margaritas or mojitos anyone?! I was down to the last little bit and I decided that I would save it for the weekend and make rhubarb salsa. After getting everything done for the afternoon, I still had about 45 minutes to spare before I needed to pick up Gabriel from school. The bag of rhubarb was just staring at me. It would be nice to just be done with it, but I didn't have the rest of the ingredients for salsa.
My little lightbulb went off and I decided to quickly throw together a barbecue sauce. I seriously threw it together too! Everything all in a pot and done! Best part is, I love it! It's sweet, it's tart, it's a little spicy. I had some leftover walnut burgers in the fridge so I chopped them up, added the barbecue sauce and we had walnut barbecue for dinner and in case you're wondering, dinner paired great with the rhubarb blueberry mojito!
Smoky Rhubarb Barbecue SauceMakes 2 1/2 cups
4 c rhubarb, chopped into 1 inch pieces
1/2 c onions. diced
2 cloves garlic. minced
1/4 c brown sugar
1/4 c maple syrup
6 T ketchup
2 T balsamic vinegar
2 T worsteshire sauce
1 T dijon mustard
1 T liquid smoke
1 T smoked paprika
1 t tabasco (more if you want the heat)
1/2 t pepper
Put all ingredients into a pot. Cook over medium heat until rhubarb is so tender it turns to mush as you stir it.
Refrigerate until you are ready to use.