You can use fresh rhubarb, but frozen makes a better sauce as it melts to a better consistency to blend.
2 cups of frozen rhubarb
4 cloves garlic
2 teaspoons dried rosemary or 1 stalk fresh
1/2 teaspoon cayenne
1/4 cup ketchup
2 tablespoons apple cider vinegar
3 shakes of worcestershire, about 1 teaspoon
Salt and black pepper, to taste
Splash of water, if needed to thin the sauce
Start by getting a pot on medium heat and add your frozen rhubarb so it starts thawing and getting soft. TIP: You can use fresh, but I find the frozen makes a better sauce as it melts to a better consistency to blend.
Mince your garlic and shallot and once the rhubarb begins to melt, throw it in the pot.
Once fragrant and rhubarb is cooking down, add your rosemary and cayenne. Stir and cook for another minute until you begin to smell the rosemary.
Juice the three oranges and add the ketchup, vinegar, and Worcestershire.
Blitz with a hand blender so it becomes a nice BBQ sauce without chunks. You may need to add a splash of water here to thin the sauce a little. Place the pot on low and simmer for five to 10 minutes.
Taste and add your salt and pepper to your liking. Serve on your favourite meat, and more, and enjoy!