Rhubarb BBQ Sauce- Autoimmune (AIP) and Phases 2 and 3
My close friend is doing the autoimmune plan from Haylie Pomroy's Food Rx book and I am trying to make as many totally yummy, crave worthy recipe as I can for her. Since she cannot eat tomatoes and peppers, I wanted a BBQ sauce that is compliant and tastes good on her pork loin or grilled chicken, or really anything.
This one is so good, I will be putting in my rotation.
This is not a spicy sauce but has BIG flavor!!
If you are not doing the autoimmune plan and you want a bit of spice, add some chili powder to this.
Rhubarb BBQ Sauce
Phases 2 and 3 or Autoimmune Plan
1 cup rhubarb- fresh or frozen, cut into chunks
2 cloves garlic, peeled
1/2 small onion, peeled
2 tsp olive oil (phase 3 and autoimmune plan only)
2T prepared yellow mustard (make sure this is compliant)
1/2 tsp each salt and black pepper
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 cup apple cider vinegar
2 tsp liquid smoke
1T balsamic vinegar
1/2 cup xylitol or stevia equivalent
Heat the oil in a sauce pan over medium heat. Add garlic, onion and cook for a couple minutes, stirring. For phase 2, use a little stock or water to cook the veggies. Add the rhubarb, salt, sweetener and vinegar. Bring to a boil, then reduce to simmer and cook until onion and rhubarb are soft. Put this mixture into a blender and blend on low, then increase to high- be careful not to burn yourself or let is splash. Blend until super smooth. Return to sauce pan and add other ingredients. Whisk the spices in and simmer for 10 minutes, stirring frequently. Taste and adjust the spices as you want.
Keep in fridge for up to 3 weeks.