Ingredients for 2 1/3 cups

¼ teaspoon salt

½ cup dark corn syrup
2/3 cup packed brown sugar
2/3 cup water
1 cup chopped fresh or frozen rhubarb

1 cup ketchup
1 garlic clove, minced
1 medium onion, finely chopped
1 tablespoon Dijon mustard
1 teaspoon canola oil



1-½ teaspoons hot pepper sauce
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce

Directions

In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.

Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.

In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.

Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.