1-Start by combining 1 cup chopped fresh or frozen rhubarb with 2/3 cup water in a saucepan. Bring it to a boil, then simmer uncovered for 5 to 6 minutes until the rhubarb becomes tender.

2-Let the mixture cool slightly, then blend it until smooth and set it aside for later use.

3-In the same saucepan, heat 1 teaspoon canola oil over medium heat and cook 1 medium finely chopped onion until it’s tender, which takes a few minutes.

4-Add 1 minced garlic clove and cook for one more minute to release its aroma.

5-Stir in 1 cup ketchup, 2/3 cup packed brown sugar, 1/2 cup dark corn syrup, 2 tablespoons cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1-1/2 teaspoons hot pepper sauce, and 1/4 teaspoon salt.

6-Whisk the reserved rhubarb puree into the saucepan mixture, bring everything to a boil, then reduce the heat and simmer for five minutes until it thickens slightly.

7-For a thicker or smoother sauce, continue cooking longer or blend after sautéing the onions and garlic. Once done, let it cool before using as a baste or glaze on your favorite grilled meats.