Rhubarb-be-cue Sauce

By Jon Emanuel, Executive Chef (2005-2016)
Yield: Makes about ½ gallon, may be frozen

• 1 quart rhubarb, diced
• 1 cup dates, pitted
• 1 tablespoon ginger, grated
• 6 cups apple cider
• 2 cups raw onion, diced then caramelized
• ½ cups raw garlic cloves, whole, roasted
• 2 cups plain, unsweetened apple butter
• 1 tablespoon dry mustard
• 2 tablespoons cumin, ground, toasted
• 1 tablespoon coriander, ground, toasted
• 2 teaspoon cinnamon
• 1 teaspoon clove
• 2 teaspoon allspice
• 2 tablespoon paprika
• Cayenne to taste
• ¼ cup cider vinegar
• 3 tablespoons molasses
• ½ teaspoon liquid smoke
• Salt to taste
• Black pepper to taste

Add rhubarb, dates, and ginger to a medium sauce pan and add enough apple cider to just cover. Bring to a simmer over medium heat and then reduce heat, stirring briskly on occasion, until rhubarb and dates are softened and falling apart and mixture thickens. Add remaining ingredients and bring to a simmer for about 10 minutes. Puree with a hand mixer (or let cool and blend in a food processor or blender), adding more cider to thin as needed. Season with salt and pepper to taste, and enjoy with pork, chicken, turkey, duck, or lamb!