We feature country-style pork ribs here, but this recipe is so versatile. Works well with chicken, meatballs as a party appetizer, as a stir-fry sauce, on burgers/veggie burgers – make the sauce alone & reduce it to desired thickness in a pot on the stove & keep it handy as a go-to for summer cooking. Local strawberries & rhubarb are in season in CT in June, but both freeze well, so pick up some extras to use later in the summer! To freeze, cut rhubarb into 3” pieces & destem and halve the strawberries, then freeze them flat on a tray for an hour or so to prevent the pieces from sticking together, then bag them up for storage in the freezer.

  • 3 cups sliced fresh or frozen rhubarb (about 7 stalks)
  • 2 cups fresh strawberries, halved
  • 2 to 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup packed brown sugar
  • 3/4 cup ketchup
  • 1/2 cup red wine vinegar
  • 1/2 cup bourbon
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon coarsely ground pepper

In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, 8-10 minutes or until rhubarb is tender. Drain; return to pan. Mash until blended.

Cook onions and put in the rhubarb mixture. Add remaining ingredients to the rhubarb mixture. Bring to a boil. Yield: 8 servings.

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