Ruby Rhubarb

8 May

Rhubarb is finally poking up in our garden and we are keen for a bountiful crop.

We love our tried and true gingersnap squares (perfect for baking on a stormy spring day), crumb cake squares and sundae sauce.

This season, we’re keen to stew rhubarb with a splash of rose water or orange blossom water as a greek yogurt topper and smoothie addition.

But we’re really excited about cooking some tangy barbecue sauce.

Julie Van Rosendaal says use it to brush over grilled meats, add to baked beans or top a burger.
A jar will keep for weeks in your fridge.


Two large stalks of rhubarb, chopped (about two cups).
Three quarters of a cup of water.
One onion, finely chopped.
Two to three garlic cloves, crushed.
One cup of ketchup.
One half of a cup of pure maple or golden syrup.
One half of a cup of packed brown sugar.
One quarter of a cup of apple cider or rice vinegar.
One tablespoon Worcestershire sauce.
One tablespoon grainy mustard.

In a small saucepan, bring rhubarb and water to a simmer and cook for five to six minutes, until the rhubarb is soft. Pour into a bowl and set aside.

In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for three to four minutes, until soft. Add the garlic and cook for another minute or two.

Add the remaining ingredients and bring to a simmer; cook for 10 to 15 minutes, until the mixture thickens.

Puree with a hand-held immersion blender or cool and puree in a blender or food processor until smooth. Use as you would any barbecue sauce on grilled meats, in baked beans or drizzled on burgers. Makes about two cups.

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