Last Sunday, I had to use up a tray of chicken legs, so I dug around and found a container of rhubarb sauce that I had made earlier in the summer. It became the base for one of the best, most unusual BBQ sauces!
So, I added Chili 9000 which is a Penzey's spice mix that is 100% chili and a wonderful mix that I find hard to describe --- it is wonderful and usual --- not hot at all, just layers and layers of chillies. It worked with the tanginess of the rhubarb perfectly.
Coat each piece generously and lay them out on a heavy duty baking pan with plenty around around each piece so it will brown well.
Bake at 350 degrees -- be sure to preheat the oven -- until the meat is cooked -- these legs took about 50 minutes. I roasted leftover veggies at the same time.
Slice or chop your veggies to the same thickness and size so that they cook evenly. In this case, I sliced up a sweet potato and onion, then oiled them with olive oil, and added salt, pepper and fresh thyme.
They were done a little earlier than the chicken -- start checking at about 30 minutes -- I flipped them half way through to brown them on both sides. These were done at about 40 minutes. They were yummy, too.
For the rhubarb sauce:
. A friend had lots of rhubarb to harvest. I picked 1.5 pounds of rhubarb.
Remove the leaves, which are poisonous, and chop the rest into 1 to 2 inch lengths. It's very celery like at this point. Put it in a large saucepan, add 3/4 c sugar and the juice of a whole orange. Tom helped me. Then, I added a pinch of salt, because that's what I do when I make cranberry sauce and it helps, and then I added some a splash of vanilla, two glugs of honey, and some hot pepper flakes.
Cook it until it looks like this. Then I pureed it with a hand blender to get rid of the stringiness. Yes, it is tart, but not too tart. It's sort of like adult applesauce. I think rhubarb is an acquired taste.