Rhubarb-Chipotle BBQ Sauce

Sometimes you just make something on a whim and it turns out to be great! I had a little extra rhubarb, so last week I made some BBQ sauce out of it. This sauce garnered rave reviews from husband, son, and brother-in-law, who tried it with smoked meat to die for from The People's Pig. The photo is from a few days after Memorial Day, with the red sauce at 6 o'clock on the plate.

Ingredients
1 T. olive oil
1/2 a small onion, chopped
1 large clove garlic, crushed
1 cup rhubarb, chopped
1/3 cup water
1/4 cup agave syrup
juice of 1 lime
3 T. ketchup
2 t. dijon mustard
1/3 t. chipotle chile
2 chopped thai peppers w/seeds
1/4 t. salt
1/4 t. pepper
1 T. Mezcal

   Saute the onion and garlic in oil for  a few minutes. Add the rhubarb and stir another minute. Add the remaining ingredients through the salt and pepper and bring to a boil. Turn down the heat and simmer until it is getting thick. Stir in the Mezcal at the end.
   This sauce is hot, but not overwhelming. You could reduce the heat by removing one or both of the thai peppers, but we think this would lead to an inferior result.