When you think of "special sauce" in Wisconsin, you think about that tasty stuff at the condiment station at Miller Park - you know - the stuff you squeeze onto your brat or Italian sausage.
The suggestion that you might want to replace THAT special sauce with a rhubarb-based product might seem way out in left field, but seriously, once you make this stuff, you will not only squeeze it out over your sausages, but will find yourself licking it up by the spoonful.
This recipe is based off of a similar recipe featured in the summer 2016 issue of "Graze" - the magazine put out by Outpost Foods. My version is a result of not having the exact ingredients suggested in the Outpost recipe, and because I always like to mix things up a bit.
Ingredients
4 1/2 cups of sliced rhubarb (1/4 to 1/2 inch slices)
1/2 cup dark brown sugar (or whatever kind you have)
5 cardamom pods*
1/2 tsp cumin
1/4 to 1/2 tsp cinnamon
1 tsp grated fresh ginger**
1/2 cup lavender vinegar (or any fragrant floral or fruity vinegar)
1/8 tsp ground mustard
1/4 tsp cayenne pepper (or toss in part of a chopped up pepper or roasted pepper - not too spicy)
1/2 tsp paprika
3 Tbsp honey
*You could try substituting 1/4 tsp to 1/2 tsp of ground cardamom
**I keep a chunk of ginger in the freezer, but you could substitute 1/4 tsp to 1/2 tsp ground ginger
Dump everything into a pot. Simmer and stir frequently for about 40 minutes until the rhubarb is soft. Find the cardamom pod shells and remove them. Use an immersion blender and blend until smooth. Place into prepared canning jars and process the jars using a hot water bath, boiling for 8 minutes. Carefully remove the jars and place them on a towel and listen for the lids to pop. Do not disturb them for 12-24 hours.
