From the Kitchens of Amy & JJ

JJ Gordon

Can you feel it…those hearty stalks…those beautiful green leaves…that ruby red color greeting us from the garden… It’s rhubarb season! Alongside my home I have four different varieties and the heat from my foundation always gets the rhubarb growing ahead of everything else (including my daylilies).

There are a lot of uses for rhubarb. Pies, Muffins, Cobblers – but don’t sleep on things like adding this tart treat to salads or sauces. That is where this week’s recipe comes from. A delicious Rhubarb BBQ Sauce. The taste here is great on pork. Ribs, a ham glaze even. There is plenty of sweetness to mix with savory.

Rhubarb BBQ Sauce
3 Cups of Rhubarb chopped
1 cup ketchup
1/2 cup honey
1/4 cup soy sauce
3 garlic cloves, minced
Salt and Pepper to taste (don’t add too much)
Add rhubarb to a saucepan and add a splash of water. Do not cover, you are not boiling. On medium heat (not above), simmer. The rhubarb will breakdown and become mushy/soft. Roughly 6 to 7 minutes. Remove from heat and do NOT drain. Add to a blender and liquify.
Add the remaining ingredients to the pot and but on low heat. Stir the contents together and once they are well mixed and warm, add the rhubarb mixture. Up the heat to medium and bring to a simmer. DO NOT BURN. Once it bubbles, remove from heat. Let it stand and it will thicken. Add as you would any BBQ sauce. If using on a grill, watch for flare ups. Plenty of sugar here to make those ribs sticky…but can also burn easily!