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!

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