Rhubarb Bar-B-Que Sauce

2-3 large stalks of rhubarb, chopped (about 2 cups)

¾ cup water

1 onion, diced

2-3 garlic cloves, crushed

1 cup catsup

½ cup molasses

¼ cup packed brown sugar

2 Tablespoons Balsamic vinegar (I used Apple Cider vinegar)

2 Tablespoons Worchestershire sauce

1 Tablespoon coarse mustard

½ teaspoon dried oregano

¼ teaspoon red chili pepper flakes

¼ teaspoon black pepper

¼ teaspoon salt

In a small saucepan, simmer rhubarb with ¾ cup water until rhubarb is very soft.

In a medium pot, saute onions in oil until soft, but not brown. Add garlic. Cook another minute.

Add rhubarb to onions; add remaining ingredients. Bring to a simmer, and simmer 10-15 minutes, until mixture thickens.  Transfer to blender. Puree until soft.

Use this sauce in slow cooker with beef, pork or chicken.