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Lilly’s Table

 
 
Rhubarb Minted Peas
Pulled Pork Sliders
© Lillys-Table.com Photo of Rhubarb Barbeque Sauce
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Rhubarb Barbeque Sauce

from Rhubarb Pork Sliders with Rhubarb Minted Peas, the Week of May 20, 2012.
View the previous or next recipe for this meal.

The tangy tartness of rhubarb is the perfect accompaniment to a bright barbecue sauce. It will be virtually unrecognizable once it is boiled into the rich, dark sauce, but it leaves behind an essence of rhubarb tang paired with the sweetness of dates.

Ingredients

  • 1 onion, large or a couple medium
  • 2 inch pieces fresh ginger, minced
  • 4 cloves garlic, smashed
  • 2 cups rhubarb, roughly chopped
  • 2 cups red wine
  • 1 cup date, pitted, or another sweet dried fruit
  • ⅓ cup honey, agave or your preferred sweetener
  • 1 jalapeno, roughly chopped*
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon olive oil

Serving Size: 6 People

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Preparation Instructions

Saute the onions, fresh ginger and garlic for about 5 minutes in the olive oil just over medium-high heat until they start to wilt slightly. Fold in the rhubarb, red wine, dates, honey, jalapeno, salt, black pepper, and smoked paprika.

Bring up to a simmer over medium-high heat and then lower to medium-low. Simmer for about 30 minutes up to an hour, stirring periodically. Add a splash of water and reduce the heat if it starts to stick. Once it is your desired thickness and flavor, transfer the sauce to a blender or use an immersion blender to puree it until it is smooth.

*If you like heat, leave the seeds in the jalapeno pepper. If you prefer less heat, remove the seeds and start with half of the pepper adding more to your desired taste as the sauce simmers.