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Nutrition Facts
Serving Size 1 (80g) Recipe makes 20 servings
Calories 82
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 159mg		4%
Total Carbohydrate 20.1g		6%
	Dietary Fiber 0.8g	3%
	Sugars 17.6g
Protein 0.4g		0%
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Steak Sauce Extraordinaire

Recipe #26281 | 1½ hours | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Mille® ™
Apr 24, 2002

You won't find this stuff in "Aisle 8 - Condiments and Sauces"!

SERVES 20 (change servings and units)

Ingredients

1-1 1/2 lb fresh rhubarb or frozen rhubarb, finely chopped
1 lb onion, finely chopped
12 fluid ounces vinegar
3/4 lb brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
salt and pepper, to taste

Directions

1
Place all the ingredients in a large saucepan, bring to the boil then reduce the heat and simmer for 1 hour or until desired thickness is achieved, stirring occasionally.
2
If you desire a smoother texture, purée the sauce when cooled.
3
Serve hot or cold.
4
Store refrigerated.

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Featured Reviews for This Recipe

From: Chef-francie

On Jul 27, 2005

Oh! I forgot...I put a little red food coloring in to give it a more rhubarby color...my rhubarb is the mostly green variety. francie

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From: Elliemae Clampet

On Jan 2, 2006

I was in need of a worsteshire sauce replacement and used this recipe. I only changed one ingrdient the rhubarb, as I didn't have any. I did though have some fresh cranberries on hand and used a couple of handfulls of those since they to are tart and make a nice red color. Worked out great! Thanks so much! Oh, and I pureed it first and then cooked.

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