Ingredients

The following ingredients have 2 Servings
  • 4 cups coarsely chopped rhubarb
  • 3 cloves garlic
  • 1 cup water (plus more, as needed)
  • 3 tablespoons balsamic vinegar
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1/4 teaspoon cinnamon
  • Dash of cayenne pepper
  • Salt and black pepper, to taste

Instruction

  • Preheat oven to 425 degrees. Line a baking sheet with foil and spray generously with non-stick cooking spray.
  • Place the chopped rhubarb and garlic cloves on the prepared pan. Roast for 15-20 minutes, or until rhubarb is soft.
  • Transfer the rhubarb and garlic to a food processor or blender. Puree with one cup of water until smooth.
  • Pour the puree into a medium saucepan. Add remaining ingredients and mix well. Add additional water, as needed, until sauce is desired consistency.
  • Bring to a simmer over medium-low heat. Simmer for 10-15 minutes. Cool before pouring into storage containers. Keep refrigerated.