Sunday, June 17, 2012

Cherries and Rhubarb

We had rhubarb leftover from a forgotten visit to the market and cherries fresh from the grocery: a perfect equation for a sweet-sour BBQ sauce for chicken and a mustard to slather on steak.

Cherry-Rhubarb BBQ Sauce
1 cup Cherry-Rhubarb Mustard
1/2 to 3/4 cup sugar
1/2 cup ketchup
Vinegar to taste

Simmer all ingredients about 5 minutes.
Cherry-Rhubarb Mustard
1 cup cherries, pitted
1/2 cup rhubarb, chopped
Garlic clove, crushed
1/2 cup sugar
Vinegar (balsamic or apple cider)
Salt and pepper
1/4 to 1/2 cup good mustard

Add cherries and rhubarb to sauce pan and barely cover with water. Bring to simmer and cook until fruit breaks down. Add garlic, sugar, and vinegar to taste. Stir in mustard.

2 comments:

Mrs. L said...

I love the sound of a cherry/rhubarb barbeque sauce!

patrice said...

yes it is delicious! Try it Mrs. L!