Rhubarb Chipotle BBQ Sauce

 

Rhubarb to me is the ultimate symbol of summer in the prairies. As far back as I can remember rhubarb has been a part of my life.  As a child I would pluck it out of my mom's garden and dunk it enthusiastically into a bowl of sugar.  The tart flavour of the rhubarb complimented by the generous dusting of sugar was heaven. These days I find myself enjoying rhubarb in ways I never could have imagined as child.  It's not just crisps or crumbles.  It's not just jams and pies.  It's more, much more.

I love to come up with recipes I can read a hundred of them and not one of them is exactly what I want so I find myself constructing my own creations.  This recipe is one of those creations.

Rhubarb Chipotle BQQ Sauce

8 Cups Chopped Rhubarb 

1 Medium Onion

2tbsps Minced Garlic (I used Rig Hand Vodka infused)

1/2 Cup Apple Cider Vinegar

3 1/2 Cups Raw Sugar

1/2 Cup Molasses

2 tsps Chipotle 

1 tsp Ginger

1 tsp Cinnamon 

1 tbsp. Garlic Salt

This recipe is simple but so tasty!  Assemble everything in a large pot stir and bring to a boil.  Reduce heat and simmer 30.  Prepare cans and lids for processing which will take approximately 15 minutes more.  With a handheld food processor purée the mixture in the pot.  Ladle Sauce into sterilized jars leaving 1/8" head space.  Process, I use my power pressure cooker XL to do this for 10 minutes.

This thick and sticky Sauce is amazing on chicken and ribs!

Rhubarb Mojitos & Homemade Simple Syrup

For me nothing says summer like fresh crisp red stalks of rhubarb.  It grows abundantly in the prairies where I live and I have a million different ways I like to prepare it.  One of my favourite ways to enjoy rhubarb is in cocktails and my cocktail of choice this summer is Rhubarb Mojitos!
 I love Mojitos and the marriage between Mint and rhubarb is the perfect coupling for the ultimate summer refreshment.

To make this tastebud tingler you will first need to make a Rhubarb Simple Syrup.  I made a double batch as this Syrup is diverse and can be used in cocktails, teas and juices. (OK the truth is I like the mojitos big time & need a ton of Syrup!)

RHUBARB SIMPLY SYRUP

4 Cups Chopped Rhubarb 

1 Cup Sugar

1 Cup Water

Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.

Pour the rhubarb through a strainer until most of the liquid is in a bowl. Press the solids a little with the back of a spoon to extract more syrup.  Keep the stewed rhubarb for any dessert that requires it.  I made a Rhubarb bar with a shortbread base.

Carefully pour the syrup into clean sterilized jars and process for 10 minutes to seal.  You can also store Syrup in a decorative bottle for immediate use be sure to refrigerate it.  It should keep for quite some time in the fridge several weeks up to a month.

Now the fun begins COCKTAILS!! Mojitos are traditionally made with rum, mint, lime and soda.  This combination is tasty and refreshing but now you add Rhubarb and it jumps to a whole nother level!

RHUBARB MOJITOS 

1Stalk of a Rhubarb chopped

1 bunch of Mint

limes

White Rum

Soda or water

Rhubarb Simple Syrup 

Muddler & Ice

In a Collins glass add 2Tbsp of Rhubarb, 1-2 sprigs of Mint.  Squeeze in the juice of half of a lime and proceed to muddle.  Once the mixture has been muddled add 1-2oz of rum.  Fill glass with ice add 1-1 1/2oz of Rhubarb Simple Syrup and top up with soda or water.  (I prefer water as I am not a huge carbonation fame) You can service with a rhubarb stalk garnish and a bubble tea straw for easier drinking. (I find the bubble straw doesn't get clogged like a regular straw with all the Mint and rhubarb)

Once you make this Mojitos you are going to be happy that you canned that extra syrup.  I must add that this cocktail is best when serviced on a hot day to a deck full of friends!  Cheers here's to a perfect summer!