Rhu-B-Q Sauce

Instructions

1. In a medium saucepan, soften the chopped onion in a drizzle of oil over medium heat for about 5 minutes until translucent.
2. Add the garlic, smoked paprika, Kashmiri curry powder, mustard powder, ginger, and chilli flakes. Stir for 1 minute to release their aroma.
3. Add the rhubarb, brown sugar, tomato purée, vinegar, soy sauce, Worcestershire sauce, honey, salt, and pepper.
4. Pour in the water, bring to a gentle simmer, and cook uncovered for 25–30 minutes until the rhubarb has completely broken down.
5. Blend the sauce using a stick blender until smooth. Adjust thickness with a splash of water if too thick.
6. Taste and balance: add more honey for sweetness or vinegar for tang if desired.
7. Simmer a further 10–15 minutes to thicken and deepen the flavour.
8. Cool slightly, then transfer to sterilised jars or bottles. Keeps up to 3 weeks in the fridge.