Rhubarb Glaze

Published June 1, 2014

Rhubarb Glazed Kebobs

If you’ve only had rhubarb in pies and other desserts you might want to consider savory dishes as well. I was having a dinner with friends and knew we were going to be grilling. Looking for a sauce for the chicken I decided to make a glaze from rhubarb. The end result was really good. A mix or tart and sweet with just a bit of heat it went well with the chicken but also tasted great on an assortment of grilled veggies. I started by cooking the rhubarb stems down in water until they were tender. I ended up with 2 cups of rhubarb. Once I added all the ingredients and cooked it all down I ended up with 2 cups of the glaze. Similar to sweet and sour sauce, it came out a pretty orange color. Here is the recipe.

Rhubarb Glaze

2 c. cooked rhubarb

1 c. apple cider vinegar

1/4 c. brown sugar

2 T. honey

2 T. dried minced onion

1 T. hot sauce

1 T. paprika

2 t. minced garlic

1 t. Worcestershire sauce

1 t. cumin

1 t. cinnamon

salt to taste

Place all ingredients in a saucepan and cook over medium heat until thickened. Stir more often as mixture thickens. Cook until sauce has reduced to about 2 cups. Use as a glaze on meats and vegetables. It was great on chicken but would also go well on pork or duck. Note: I liked the tang of it but you could make it a little sweeter to suit your own taste. Makes 2 cups.

Note: If making this for vegetarians omit the Worcestershire sauce.

Rhubarb Glaze