Rhubarb barbecue sauce

From Taste of Home website

Ingredients

1 cup chopped fresh or frozen rhubarb

2/3 cup water

1 medium onion, finely chopped

1 tsp. canola oil

1 garlic glove, finely chopped

1 cup ketchup

2/3 cup packed brown sugar

1/2 cup dark corn syrup

2 Tbs. cider vinegar

2 Tbs. Worcestershire sauce

1 Tbs. Dijon mustard

1 1/2 tsp. hot pepper sauce

1/4 tsp. salt

Instructions:

In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, or until tender, 5-6 minutes. Remove from heat; cool slightly.

Place rhubarb in a blender of food processor; cover and process until smooth. Set aside.

In the same saucepan, cook onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the remaining ingredients.

Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.