Springtime brings back memories of the rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. 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When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. \u2014Laurie Hudson, Westville, Florida","recipeIngredient":["1 tablespoon olive oil","1 cup finely chopped sweet onion","1 garlic clove, minced","2 cups chopped fresh or frozen rhubarb","3\/4 cup ketchup","2\/3 cup water","1\/3 cup apricot preserves","1\/4 cup cider vinegar","1\/4 cup molasses","1 tablespoon honey Dijon mustard","2 teaspoons finely chopped chipotle pepper in adobo sauce","5 teaspoons barbecue seasoning, divided","1-1\/4 teaspoons salt, divided","3\/4 teaspoon pepper, divided","12 chicken drumsticks (about 4 pounds)"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Stir in rhubarb, ketchup, water, preserves, vinegar, molasses, mustard, chipotle pepper, 1 teaspoon barbecue seasoning, 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 8-10 minutes. Puree rhubarb mixture using an immersion blender, or cool slightly and puree in a blender. Reserve 2 cups sauce for serving."},{"@type":"HowToStep","text":"Meanwhile, in a small bowl, mix the remaining 4 teaspoons barbecue seasoning, 1 teaspoon salt and 1\/2 teaspoon pepper; sprinkle over chicken. On a lightly oiled grill rack, grill chicken, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170\u00b0-175\u00b0, 15-20 minutes longer, brushing occasionally with remaining sauce. Serve with reserved sauce."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 469 calories","fatContent":"19g fat (5g saturated fat)","cholesterolContent":"126mg cholesterol","sodiumContent":"1801mg sodium","carbohydrateContent":"35g carbohydrate (28g sugars","fiberContent":"1g fiber)","proteinContent":"39g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tastyTOM"},"reviewBody":"I tried this yesterday. It was an unseasonably warm day so I opened up our outdoor grill and gave this a try with skin on, bone-in chicken thighs, and to my great surprise, it was good, no, it was better than good! How about- very good!Next time, I will try upping the heat level with some red pepper flakes. I like some heat with any bbq and this chicken lacked that level of heat, but still, it had a certain \"tang\" about it, which worked great with biscuits and beer. Thanks for sharing this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LPHJKitchen"},"reviewBody":"Our go-to BBQ sauce features apricot preserves so I was excited to find a recipe using another favorite ingredient - rhubarb. This did NOT disappoint! It was a little tangy, yet slightly sweet. Next time we will try it over grilled pork chops!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"185660","romance_copy_dek":"Springtime brings back memories of the rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. 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