Rhubarb Barbecue Sauce

Rhubarb on it’s own is very tart and quite stringy, which is why it’s mostly found cooked or baked. When the stalks break down, they leave a wonderful sweet-meets-tart flavor. I’ve used it in muffins, in no-bake cheesecake, even cooked down to a sauce (like applesauce) and served by the bowlful. This time I wanted…

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