Rhubarb Barbecue Sauce

Rhubarb BBQ Sauce

So I was asking around the office if anyone had any special requests for recipes, and one of my co-workers was very quick to say “Rhubarb! I want recipes for rhubarb!” So, ask, and ye shall receive. This week will have some sweet dishes, but I also wanted to give some savoury and not so expected rhubarb recipes as well, like today’s barbecue sauce. This is will work great on a variety of dishes, but check using Worcestershire sauce containing fish on meat dishes (see the tips & tricks page).

Ingredients:

4 large stalks fresh rhubarb, trimmed and chopped
1 (12 fl oz) can Dr. Pepper® soda
1 cup apple cider vinegar
1 sweet onion, chopped
1 cup brown sugar
¼ cup molasses
1 tablespoon Worcestershire sauce*
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon ground cloves
¼ teaspoon ground dried chipotle pepper
¼ teaspoon garlic powder
1-2 teaspoons corn starch, optional

* Click here to learn about using Worcestershire sauce in meat dishes.

Directions:

Combine the rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, and garlic powder in a saucepan, bringing everything to a boil, and then reduce the heat to low. Let the sauce simmer until the rhubarb and onion are very soft, about 45 minutes, stirring often.

Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to purée. Purée in batches if necessary until sauce is smooth.

If you wish to thicken the sauce, take the following steps: In a small bowl, mix the corn starch with a couple of tablespoons of the sauce until combined. Pour this corn starch mixture, along with the puréed sauce, back into a saucepan over a medium heat, while whisking until it begins to thicken. Once it thickens, remove from the heat.

Asian 5 Spice Blend

Five SpiceFive-spice powder is a spice mixture of five spices, used primarily in Chinese cuisine but also used in other Asian and Arabic cookery. While there are many variants, a common mix is:

  • Star anise (bajiao, 八角)
  • Cloves (dingxiang, 丁香)
  • Chinese Cinnamon (rougui, 肉桂)
  • Sichuan pepper (huajiao, 花椒)
  • Fennel seeds (xiaohuixiang, 小茴香)

Other recipes may contain anise seed or ginger root, nutmeg, turmeric, Amomum villosum pods, Amomum cardamomum pods, licorice, sichuan pepper, Mandarin orange peel or galangal. In South China Cinnamomum loureiroi and Mandarin orange peel is commonly used as a substitute for Cinnamomum cassia and cloves, respectively, producing a different flavour for southern five-spice powders.

Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.

Although this mixture is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron’s table. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed. This recipe will make about 1 cup of spice blend.

Ingredients

5 tablespoons star anise powder
2 ½ tablespoons ground pepper (can be regular peppercorns or Sichuan)
2 ½ tablespoons ground fennel
2 ½ tablespoons ground cloves
2 ½ tablespoons ground cinnamon
2 ½ tablespoons Himalayan salt (or regular salt)

Instructions

Use a mortar and pestle to grind any herbs necessary. Mix all ingredients and store in an airtight container. This blend will last at least a month in an airtight container.