By Lione Clare
If you are blessed with giant rhubarb that produces more and more each year like my parents are, you can only make so much rhubarb pies, crisps, and sauce. This is a unique use for rhubarb I learned this year from my childhood friend, Abigail Brady, who kindly shared this recipe with me to try, and gave permission to post for this Local Foods Challenge. Thanks Abigail! This makes a tangy sauce that would complement a variety of meats and even fish, although I have not tried it with any fish yet.
- Put the following in a saucepan to boil while stirring frequently, then reduce to a simmer:
- 2 cups chopped fresh rhubarb (I didn’t try frozen but it may work as well)
- ⅓ cup balsamic vinegar
- ¾ cup wine (I used a red cooking wine)
- ½ cup honey
- ½ tsp red pepper flakes
- ½ tsp cayenne pepper
- ⅓ cup chopped onion
- 1 clove garlic
- Cook 5-7 minutes and season with salt and pepper to taste
- Option to use a blender to puree into a smooth sauce. I did this and it turned out great.
- Can/jar or freeze in an airtight container
I used my batch in a meal I shared with my friends: pulled mountain goat burgers! They slow cooked some of a mountain goat they harvested in 2019 with some of the Rhubarb BBQ sauce and we served it with my homemade buns smothered in more BBQ sauce and topped with homemade coleslaw. It’s pretty magical what you can create with some local foods in the Southeast if you get creative with your friends. A meal to remember.
Photos by Bethany Goodrich
Lione was born and raised in Sitka and is currently working with the Sitka Conservation Society and Sustainable Southeast Partnership on storytelling and communications projects, including the Local Foods Challenge.