Rhubarb-Apricot Barbecued Chicken

Chicken drumsticks with a homemade rhubarb-apricot barbecue sauce.

Ingredients

1 tablespoon	15 ml	olive oil
1 cup	240 ml	finely chopped sweet onion
1		garlic clove, minced
2 cups	480 ml	chopped fresh or frozen rhubarb
3/4 cup	180 ml	ketchup
2/3 cup	160 ml	water
1/3 cup	80 ml	apricot preserves
1/4 cup	60 ml	cider vinegar
1/4 cup	60 ml	molasses
1 tablespoon	15 ml	honey Dijon mustard
2 teaspoons	10 ml	finely chopped chipotle pepper in adobo sauce
5 teaspoons	25 ml	barbecue seasoning, divided
1-1/4 teaspoons	5–1.3 ml	salt, divided
3/4 teaspoon	3.8 ml	pepper, divided
12		chicken drumsticks (about 4 pounds)

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 the rhubarb mixture using an immersion blender, or cool slightly and puree in a blender. Reserve 2 cups sauce for serving.
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°-175°, 15-20 minutes longer, brushing occasionally with the remaining sauce. Serve with the reserved sauce.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.