This mildly spicy barbeque sauce gets its zesty tang from garden fresh rhubarb and cherries. The addition of sun dried tomatoes fills out the flavor profile.
- 8 cups rhubarb, sliced
- 4 cups cherries, pitted
- 1 cup sundried tomatoes
- 5 garlic cloves, peeled
- Medium onion, peeled and diced
- 2 jalapeno peppers, diced, seeded
- ½ cup cider vinegar
- ¼ cup sugar, organic or brown sugar
- ¼ teaspoon salt
- ½ teaspoon pepper, freshly ground
- 1 tablespoon fresh thyme leaves
- Add rhubarb, cherries, and sundried tomatoes to a large saucepan. Stir to combine. Add garlic cloves, onion, peppers, and cider vinegar.
- Cook over medium heat until mixture is bubbling, and rhubarb begins to break apart. Stir frequently to prevent scorching.
- Cook until mixture begins to thicken. Stir in sugar, salt, pepper, and thyme leaves. Simmer over low heat for 15 minutes.
- Using an immersion blender, blend the contents of the pan until mixture is smooth and thick. Alternatively transfer the mixture to a heat proof blender jar. Blend on high for 30 seconds to make a smooth sauce.
Spoon into 2 cup (500 ml) freezer containers, leaving 2 inch headspace. Cool to room temperature. Freeze. Will keep for 6 months to one year in freezer.
To pressure can:
Spoon into pint canning jars. Complete seal. Process pints in a pressure canner for 20 minutes at 10 pounds pressure.
Brush generously on chicken, fish, or beef before oven cooking. OR brush over meat midway through grilling to seal in meat juices and prevent drying out.
Frozen rhubarb and frozen cherries may be used for this recipe, so you can make it year round. You can use either sweet cherries or pie cherries in this recipe, so use what you have.