I have this obsession with rhubarb. I think because it is not something I grew up with and it seems so exotic. It’s one of the many foodstuffs I was first introduced to while living in England, and there is always this mystique around those decidedly British things to me. Plus, the red stalks are so pretty and cheerful when they start to signal that spring is coming in the markets. Invariably, the checker at the store has to ask what it is – it’s just not very common around here. So maybe the name is a little over the top, but I got tongue tied saying rhubarb barbecue and ended up with this.

I clipped a recipe for a rhubarb sauce from an English magazine years ago, intrigued by the idea of a savory application. It was one of those five ingredient quickies. It hung around my files for years, then when I finally made it, my first impression was that with a little Memphis-style tweaking, I could turn it into a barbecue sauce – the true nectar of my homeland. And it’s good. Sweet but tangy from the vinegar with a little kick from ginger and mustard and smoky hit from the Worcestershire and paprika. Roasting the rhubarb and garlic brings out the sweetness of both. Its great brushed on grilled chicken or a pork tenderloin, or stir it through pulled chicken or pork, or try it spread it on a burger or a chicken sandwich.

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