Rhubarb instantly floods me with nostalgia. It was always one of the first perennials to push through the thawed soil in Mamma’s garden; she used it as a fruit to tide us over before strawberry season reared it's ruby head. The acidity in rhubarb is often tempered with sugar, honey or maple syrup, which is why rhubarb so rarely finds its way into savory dishes. But it seemed to me that a perfect way to celebrate this mottled red and green stalk was with a sticky-sweet and tangy rhubarbecue sauce. The result made me ecstatic, and I know you will feel the same way (and very likely preserve a bigger batch to carry you through the grilling season).

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