Thursday, June 12, 2014
Rhubarb BBQ Sauce
Once again Eating Well magazine provided a recipe that begged me to try. My rhubarb is not ready to harvest this year, and I finally found some to buy.
I made pork tenderloin (organic), but decided to make it in a pulled pork version vs. baked (as the recipe instructed). The sauce can be prepared ahead of time and frozen for future meals.
Rhubarb BBQ Sauce
(from Eating Well Magazine)
*adapted with organic, homegrown, homemade ingredients
1 Tbsp. Olive
1 small onion, chopped
2 cloves garlic, minced
2 cups sliced rhubarb, fresh or frozen (thawed)
1/4 cup ketchup
1/4 cup packed light brown sugar
1 Tbsp cider vinegar (Bragg's, organic/nongmo)
2 tsp. Worcestershire sauce
1/2 tsp. freshly ground pepper
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire and 1/4 teaspoon pepper; stir to combine. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes.
Note: I do buy Worcestershire sauce. It takes a ba-zillion ingredients to make it from scratch.
Here is a sneak peek at some handiwork I'm working on. That is Aurora all stretched out on the bench. She is the one cat that we often mistake for a raccoon. Like the other day when Daughter went to start up the mower. I heard her scream, then start laughing. Aurora had been sitting in the mower seat. Ha ha ha! I'll share more on the handiwork later.
I guess I am not driving chickens to butcher today. The Hubs must have forgot. He not only drove his truck to work, but all the coolers are in the back. No vehicle, no coolers. Hmm. His work is one hour from home, and the butchery is one hour from home in another direction. No time to drive up and trade vehicles either. Come to think of it, I don't even have the butchery's phone number. Hubby does. I best give him a ring-a-ding. He most likely hasn't figured it out yet.