We are featuring Rhubarb Cinnamon as the August Jam of the Month. But it was featured in July, you might say. Rhubarb is coming in strong again, and we're heading out to pick this week. This month, we are making a bigger splash with our Rhubarb Cinnamon Barbeque Sauce. This tasty new recipe was developed just for us (see below). Watch our social media sites for opportunities to taste test it. As the last month of summer, August opportunities for grilling, for casual dinners at the lake or in the backyard, and for simple suppers are more precious than July's. If you're not cooking out, Rhubarb Cinnamon Jam turns toast into pie any day of the week. Rhubarb Cinnamon is nice on ice cream, makes a savory addition to a chicken glaze, and pairs well with goat cheese and other earthy- or nutty-flavored cheeses. Enjoy!
Serving Suggestions: Pair with goat cheese and White Zinfandel; create a make-believe pie on your morning toast
Cheese Pairing: Slightly tangy cheeses such as Swiss, Gouda, or rich, nutty-tasting cheeses such as Neufchatel
Wine Pairing: Rose, Zinfandel
Rhubarb Cinnamon Barbeque Sauce
- 1 teaspoon olive oil
- ¼ cup onion, diced
- 1 clove garlic, minced
- 3 tablespoons ketchup
- 3 tablespoons water
- 1 tablespoon cider vinegar
- 1 tablespoon chipotle chilies in adobo sauce
- 1 teaspoon molasses
- 1 teaspoon Worchestershire sauce
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon paprika
- Pinch of cayenne pepper
- 8 ounces Rhubarb Cinnamon Jam
1. Heat oil in a medium saucepan over medium heat.
2. Add onion and cook, stirring occasionally, until softened and golden.
3. Add garlic and cook for 2 or 3 minutes more.
4. Add ketchup, water, cider vinegar, chipotle chilies, molasses, Worchestershire sauce, Dijon mustard, pepper, ginger, paprika, and cayenne.
5. Stir until combined and simmer 1 to 2 minutes.
6. Add Rhubarb Cinnamon Jam.
7. Bring briefly to a boil, then reduce heat and simmer 5 to 10 minutes.