I know what so many of you were thinking when you saw this week's share: strawberry-rhubarb pie! But for those of you who didn't (maybe some of you, like me, are the only ones in the house who would eat it and don't want to be responsible for finishing an entire pie), I propose something else. Summerworthy, ready for your first —or second, or fifth—barbecue of the season, try some roasted rhubarb barbecue sauce to add new flavors to your warm-weather cookouts (or ins!).

Rhubarb Barbecue Sauce

Makes 2 cups

Ingredients:

4 c coarsely chopped rhubarb

3 cloves garlic

1 c water (plus more, as needed)

3 tbsp balsamic vinegar

1/2 c brown sugar

1/4 c ketchup

1 tbsp Worcestershire sauce

1 tbsp chili powder

1/4 tsp cinnamon

Dash of cayenne pepper

Salt and black pepper, to taste

Directions

Preheat oven to 425 degrees. Line a baking sheet with foil and spray generously with non-stick cooking spray.

Place the chopped rhubarb and garlic cloves on the prepared pan. Roast for 15-20 minutes, or until rhubarb is soft.

Transfer the rhubarb and garlic to a food processor or blender. Puree with one cup of water until smooth.

Pour the puree into a medium saucepan. Add remaining ingredients and mix well. Add additional water, as needed, until sauce is desired consistency.

Bring to a simmer over medium-low heat. Simmer for 10-15 minutes. Cool before pouring into storage containers. Keep refrigerated.