3 cups sliced fresh or frozen rhubarb (about 7 stalks)
2 cups fresh strawberries, halved
2 to 3 tablespoons olive oil
1 medium onion, chopped
1 cup packed brown sugar
3/4 cup ketchup
1/2 cup red wine vinegar
1/2 cup bourbon
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons Worcestershire sauce
2 teaspoons Pepper Tree Spice Roasted Garlic
1 teaspoon Pepper Tree Spice Smoke Chili Flakes
1 teaspoon Pepper Tree Spice Ground White Peppercorn
1. In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, or until tender, 5-6 minutes. Remove from heat; cool slightly.
2. Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
3. In the same saucepan, cook onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the remaining ingredients.
4. Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.