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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauce

Ingredients
  

  • 3 cups chopped rhubarb about 6-7 stalks
  • 2 cups halved strawberries
  • 2-3 Tbsp. olive oil
  • 2-3 cloves chopped garlic
  • 1 red onion chopped
  • 1 can diced tomatoes
  • 1 cup dates or figs
  • 1/2 cup rice vinegar
  • 1/2 cup bourbon
  • 1/4 cup Bragg's Liquid Amino 
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. ground black pepper

Instructions
 

  • 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.

Notes

  • 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!

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