Ingredients and Weight:
- Fresh rhubarb: 500 grams
- Red onion: 1 large (about 200 grams)
- Garlic: 3 cloves
- Ketchup: 1 cup (240 milliliters)
- Brown sugar: 1/2 cup (125 grams)
- Apple cider vinegar: 1/3 cup (80 milliliters)
- Ground mustarrd: 1 teaspoon
- Salt and pepper: to taste
- Hot sauce (optional): 1-2 tablespoons
Preparation Time: 45 minutes (includes preparation and cooking time)
Cooking Time: 20 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Clean and trim the rhubarb, cut into small pieces.
- Slice the red onion and place it in an oven-safe dish with the rhubarb.
- Roast in the preheated oven for 15-20 minutes, or until the rhubarb starts to soften and turns slightly pink in color.
- While the rhubarb is roasting, peel and crush the garlic.
- In a saucepan, combine roasted rhubarb and onion, garlic, ketchup, brown sugar, apple cider vinegar, and ground mustard.
- Bring to a boil and reduce the heat to a simmer. Let it cook for about 5-7 minutes or until the sauce reaches your desired thickness.
- Season with salt, pepper, and hot sauce (if using). Adjust the seasoning according to taste.
- Transfer the sauce to a serving bowl and let it cool before serving. The sauce can be served warm or chilled.
Nutritional Information: (per serving, assuming 8 total servings)
Calories: Approx. 160-200 calories depending on the amount of hot sauce added.
Fat: Approx. 5-8 grams
Carbohydrates: Approx. 30-40 grams
Protein: Approx. 2-3 grams
Dish Characteristics:
- Unique flavor combination of sweet and sour with a hint of spiciness (if using hot sauce).
- The sauce is thick and has a rich, barbecue-like flavor.
- Rhubarb gives the sauce a natural pink color and a unique texture.
User Comments:
- "The flavor combination was amazing! The rhubarb added a unique touch to the traditional barbecue sauce."
- "I added a bit of hot sauce and it really gave the sauce a kick."
- "The sauce was very easy to make and was a great addition to my grilled meats."
- "The texture of the rhubarb made the sauce very interesting."
- "I will definitely make this again!"
Special Precautions and Tips:
- Make sure to choose fresh rhubarb for best results. Avoid using old or overripe rhubarb as it may affect the flavor of the sauce.
- Adjust the seasoning according to your preference, adding more salt, pepper, or hot sauce if desired.
- The sauce can be stored in an airtight container in the refrigerator for up to a week. Reheat before serving if necessary.
