This is my final Berry Week recipe........
The administrators of our Festive Foodies group asked us to join them for a week long celebration of Summer Berries. The party started on Monday. I joined in on Tuesday with a wonderful Main Course Salad. Yesterday I brought this amazing Blackberry Glazed Chicken to the table.
Today I am sharing a recipe for an amazing Roasted Strawberry and Rhubarb BBQ sauce that you will want to use all summer long.
But first, let's take a look at what the others are sharing today.......
- Blackberry Bourbon Smash by The Spiffy Cookie
- Blueberry Upside Down Cake by Blogghetti
- Raspberry Coconut Mojitos by The Baking Fairy
- Strawberry Crumb Bars by Cheese Curd In Paradise
- Strawberry Rhubarb BBQ Sauce by A Day in the Life on the Farm
- Triple Summer Berry Fluff by Daily Dish Recipes
My rhubarb was just starting to come up so it is very small. I roasted them whole along with the strawberries and garlic cloves. If you have large stalks of rhubarb, you will need to cut them into 2" pieces before roasting.
Once they are roasted, a quick puree in the food processor is followed by adding seasoning and a simmer on the stove until reduced and darkened to a lovely deep color.
I adapted this recipe from one found on Steele House Kitchen. It would be wonderful on grilled meat but I used it to top some mini meatloaves that I am sharing today in another event.
It was delicious and there was enough left to put in the refrigerator to await my grilled pork chops that are on the menu this week.
#strawberries, #rhubarb, #sauce, #bbq,
Yield: 10 oz.
Strawberry Rhubarb BBQ Sauce
This wonderful barbecue sauce starts by roasting strawberries, rhubarb and garlic before combining it with other ingredients to make a sauce that is perfect for anything you wish to slather it upon.
Prep time: 5 MCook time: 25 MTotal time: 30 M
- 1 pt. strawberries, hulled
- 1 lg. or 3 small stalks rhubarb
- 2 cloves garlic, peeled
- 2 T. balsamic vinegar
- 1 1/2 T. brown sugar
- 1 t. yellow mustard
- 1 T. chili powder
- 2 shakes hot sauce
- 1/2 t. oregano
- salt and pepper, to taste
- Line a baking sheet with aluminum foil. Place the strawberries, rhubarb and garlic on the baking sheet and roast in a preheated 425* oven for about 15 minutes, until strawberries are losing their juice and the rhubarb is softened.
- Transfer to a food processor and puree until smooth.
- Transfer puree to a sauce pan. Stir in the vinegar, sugar, mustard, chili powder, hot sauce, oregano, salt and pepper. Bring to a boil over high heat, reduce heat to medium low and simmer, stirring occasionally for about 10 minutes, until thickened and darkened.
- Can be refrigerated for up to 1 week.
Adapted from a recipe found at Steele House Kitchen
Property of A Day in the Life on the Farm
Created using The Recipes Generator