Rhubarb-Maple Sauce

I have a LOT of rhubarb this summer and so I’ve been trying to find good ways to use it. After all, you can only eat so much ice cream topped with stewed rhubarb.

This sauce is great on chicken, pork and beef. It’s kind of like the Jack Daniels Sauce (which, by the way, does not contain any whiskey. Many of the recipes on the Internet for it use whiskey which is funny since Jack Daniels makes it clear it does not contain alcohol.)

Here it is…

in a large sauce pan combine:
4 cups chopped rhubarb
water to cover above
2 T pepper multi-colored pepper corns (whole)
2 T coriander seeds (whole)
1 t mustard seeds (whole)

Bring to a boil and simmer until rhubarb is soft, then remove from heat and let it steep until cool.
Strain and discard the solids.

Add to the remain liquid (in a sauce pan):
3/4 c dark brown sugar
1/2 c maple syrup
3 T Worcestershire sauce
1/2 t salt

Bring the above to a boil, and then add the following…
A slurry made of 1/4 c cornstarch dissolved in 1/2 c of water

Add slowly while stirring. When thick, reduce heat and let it continue to thicken, stirring often.

You can modify the above in the following ways…

Add 1/4 cup of cooked, crispy bacon at the very end
or
Add 1/2 cup of caramelized onions at the very end
or
Add 2 or 3 halved jalapeno peppers to the mixture at the start
or
Add 1/2 c balsamic vinegar and 1/4 cup salad oil at the end to use as a salad dressing

I’m not sure how long it will keep, but it should probably be refrigerated if you don’t use it all.

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