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Bourbon Rhubarbeque Sauce
Rhubarbs are good for more than just pies and jams. Use this recipe as you would a traditional barbecue sauce. Grill meat, veggies, tofu or tempeh, make sloppy joes or use for stir-fry's.
In a large sauce pan, combine rhubarb and strawberries. Add just enough water to cover. Boil uncovered for 8-10 minutes. Use a colander to drain. (Option: If you don't mind a thinner sauce, retain the water and the nutrients.)
Mash or blend the mixture. Return to the sauce pan.
Add remaining ingredients to blender. Blend on high. Add to sauce pan.
Combine ingredients and simmer for 8-10 minutes. (Note: simmer for 30 minutes if adding sauce directly to food so the alcohol cooks off and no one gets drunk.)
Use as you would a traditional barbecue sauce. Grill meat, veggies, tofu or tempeh, make sloppy joes or use for stir-fry's.
- Rhubarb stalks vary from red to pink and may also be speckled or green. This does not indicate ripeness. Choose stalks that are free of blemishes, crisp and fresh-looking. Smaller diameter stalks are younger and generally more tender, but if you're cooking them, thick (mature) stalks are fine.
- Limp or split stalks usually mean rhubarb isn't fresh or hasn't been stored properly.
- Rhubarb leaves are toxic and should not be consumed. (Unlike beet greens and carrot tops, these go directly to the compost pile!)
- Rhubarb can be eaten raw. Taste the tart!