Yields: 2 cups | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
2 tablespoons canola oil
2 tablespoons finely chopped shallot
1 clove garlic, minced
1 cup chopped fresh rhubarb
2 cups ketchup
2/3 cup water
1/2 tablespoon Spanish paprika
1 1/2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
Heat the oil in a large sauce pot over medium heat. Cook the shallot until soft and translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 more minute. Add the rhubarb and cook until tender, about 4 minutes, stirring often. Stir in the ketchup and water and bring to a boil, reduce to a simmer for 5 minutes. Stir in the remaining ingredients and simmer until the sauce thickened, about 10 minutes.
Remove pot from heat and transfer the sauce to a blender. Blend until the sauce is smooth or at a desired consistency. Season to taste with salt and pepper. Transfer to a serving bowl and allow to cool.
Store in the refrigerator in a tight-lid storage container for up to 1 week.
Cook with soul. Eat with Pleasure!