Rhubarb: it’s not just for pie anymore.
Everyone likes a little tang in their life -and in their barbecue sauce- right? And because it’s sugary by nature (barbecue sauce, that is), it’s a great vehicle for all that rhubarb exploding in your back yard. (Or your neighbour’s.)
And while everyone else is jamming and preserving, how satisfying is it to make your own barbecue sauce? All you do is chop and simmer a few thick stalks of rhubarb, then add onion, garlic, maple syrup… all things sticky and savoury that make a well-rounded summer sauce. If you have a favourite formula already, just add rhubarb to the mix. And then bottle it up and share it with a friend, or store it in the fridge or freezer to slather on your ribs and chicken and burgers all summer long. I’m thinking this will become our House Sauce this summer.
And make sure you have plenty of napkins.