Ingredients
1 Tbsp. vegetable oil1 medium onion, chopped
2 cloves garlic, minced
1 c. rhubarb, chopped
1/2 c. brown sugar
1/2 c. water
1/2 c. ketchup
3 Tbsp. molasses
2 Tbsp. cider vinegar
2 Tbsp. worcestershire
1 Tbsp. dijon mustard
1/4 tsp. salt
1 tsp. hot sauce
1/4 tsp. ground allspice
1/4 tsp. ground black pepper
1/4 tsp. ground chipotle pepper
1/2 tsp. paprika
1/4 tsp. cinnamon
Preparation
Heat oil in a medium saucepan over medium heat.
Add onion and cook until softened, stirring occasionally, 3-4 minutes.
Add garlic and cook until fragrant, about 30 more seconds.
Add in all remaining ingredients and whisk until combined.
When the sauce starts to bubble, lower heat to medium-low and simmer for 20-25 minutes, stirring frequently, until rhubarb is tender.
Remove from heat and allow to cool for 5-10 minutes.
Transfer contents of pan to a blender or food processor and blend until smooth. If you feel your sauce is too thick, thin out with water, 1 tsp. at a time, until it reaches your desired consistency.
Taste and adjust salt/pepper/seasonings as desired.
Store in covered container in the refrigerator.