Rhubarb Barbecue Sauce

2 to 3 stalks of rhubarb, chopped about 2 cups
3/4 cup water

1 onion, finely chopped

2-3 garlic cloves, finely crushed

1 cup ketchup

1/2 cup pure maple or golden syrup

1/2 cup packed brown sugar

1/4 cup apple cider or rice vinegar

1 tbsp. grainy mustard (or dijon if you want Gluten Free)

(original recipe called for worcestershire  sauce but Papa doesn't like worcestershire sauce)

In a small saucepan bring the rhubarb and water to a simmer and cook for 5 - 6 minutes, until the rhubarb is very soft.  Pour into a bowl and set aside.

In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for 3-4 minutes, until soft, add the garlic, and cook for another minute or two.  Add the remaining ingredients (including rhubarb) and bring to a simmer;  cook for 10 - 15 minutes, until the mixture thickens.  Puree with a hand held immersion blender or cool and puree in a blender or food processor until smooth.

Use as you would any barbecue sauce.