Rhubarb Barbeque Sauce

4 cups chopped rhubarb
3 lg. cloves garlic, whole

1 cup water
3 TBSP Balsamic vinegar
1/2 cup brown sugar, packed
1/4 cup ketchup
1 TBSP Worcestershire sauce
1 TBSP chili powder
1/4 tsp cinnamon
Cayenne pepper to taste
Salt to taste

Preheat oven to 400 degrees. Place rhubarb and garlic into a glass baking dish that is well oiled/sprayed. Roast 15-20 min.

Put roasted vegetables into a food processor (use the steel cutting blade), add water and pulse until smooth. Add vinegar, sugar, ketchup, Worcestershire, chili powder, and cinnamon. Pulse until thoroughly blended.

Place blended sauce into a pan. Bring up to a boil. Lower temp and simmer 10-15 min. Allow to cool somewhat before placing into jars for storing in the refrigerator until ready to use.


Rhubarb Curd

1 1/2 c. rhubarb, in 1/2″ pieces
1/4 c. sugar
2 TBSP grenadine
2 TBSP masa/corn flour
2 egg yolks
1/4 c. unsalted butter, melted (but not hot)

Place rhubarb, sugar, and grenadine into a pan. Place over med/low heat and cook gently until the rhubarb starts to break down (about 10-12 min.) Pour contents of the pan into a food processor and pulse until pureed. Return to the pan. Using a couple TBSP of mixture and the masa flour, make a paste. Mix this into the pan and bring mixture to a boil for about 1 minute, while stirring constantly with a whisk. Remove from heat.

Place the egg yolks into a bowl, whisk in the melted butter. Temper the egg mixture by drizzling some of the rhubarb mixture into the egg mixture and stirring well until the combined ingredients are warm. Then whisk tempered eggs into the rest of the mixture whisking until well blended. Taste and add a bit more sugar if needed. Place in a jar and use as jam or on ice cream. This can also be swirled into a cheese cake before baking for a wonderful color and flavor.

Radish, Apple, Kohlrabi Slaw

1 med. bunch of radishes
1 large, crisp, apple (Granny Smith or Honey Crisp)
3 cups shredded kohlrabi (well peeled)

1/4 cup cider vinegar
1 1/2 Tbsp water
2 Tbsp Oil (OR 2 Tbsp. quality Mayonnaise)
1/4 cup Agave Syrup or 3 Tbsp sugar
1/8 tsp celery seed

Julienne the radishes, apple and kohlrabi bulb.  Toss in the serving bowl to mix thoroughly.

In a small jar or bowl, combine the vinegar, water, oil, syrup, and celery seed. Shake/mix well. Pour over the vegetables, mix thoroughly and refrigerate about 30 min. Serve.