Rhubarb BBQ Sauce

I posted a recipe for rhubarb bbq sauce in 9/15 when I first started the blog (click here for that post) and it's a really good recipe but I decided to play around with it a bit and came up with this doctored version. I'm working my way thru our freezer trying to use things up so I used 6 cups of rhubarb for this batch of sauce and ended up with a lot - so I'll put it in the freezer and then probably post about it later when I'm trying to use up frozen foods again! Sigh. So far we've had the bbq sauce with grilled pork chops and chicken - it's sweet (in a good way) and the dijon, red pepper and hot sauce give it a little kick (add more if you like it spicier!)....mmmmm!

1 T. olive oil
1 small chopped onion
2 cloves minced garlic
6 cups diced frozen rhubarb
3/4 cup ketchup
1/2 cup brown sugar
1 T. cider vinegar
3 T. worcestershire
2 T. dijon mustard
2 T. molasses
1 teaspoon paprika
salt and pepper to taste
a big pinch of crushed red pepper flakes, to taste
few dashes of Frank's hot sauce, to taste

Heat oil, cook onion and garlic a couple of minutes until translucent. Add other ingredients and cook at a simmer for about 45 minutes. Puree until smooth in a food processor. Refrigerate up to 3 days or freeze. I didn't measure but I'd guess it made about 6 cups.

here's the original recipe which is also very good:

1 T. olive oil
1 small chopped onion
2 cloves minced garlic
2 cups sliced rhubarb
1/4 cup ketchup
1/4 cup brown sugar
1 T. cider vinegar
2 T. worcestershire
1/4 t. pepper

Heat oil, cook onion and garlic a couple of minutes until translucent. Add other ingredients and cook at a simmer until rhubarb is soft, about 10 minutes. Makes 2 cups. Refrigerate up to 3 days or freeze.