June 23rd, 2009
This recipe for compote is still on my list but rhubarb is on the wane so it might have to wait until next year. It is now time for Maine strawberries, although I am worried about what all this rain is going to do to the harvest.
Last year, I made this BBQ sauce from Taste of Home to rave reviews. With an ample supply a rhubarb, I figured that I should make it again. This BBQ sauce should be used as a finishing sauce or as a dipping sauce at the table. It is delicious on grilled chicken, pork, salmon or tofu.
I have played with the recipe a bit using a combination of honey and molasses in place of the dark corn syrup but honestly, I like the original version best. I used my immersion blender to puree the rhubarb and the sauteed onions. You needn’t puree the onions unless you happen to be cooking for someone with onion-aversion. Click here for the recipe.