Rhubarb-Apricot Barbecued Chicken

• 1 tablespoon olive oil
• 1 cup finely chopped sweet onion
• 1 garlic clove, minced
• 2 cups chopped fresh or frozen rhubarb
• 3/4 cup ketchup
• 2/3 cup water
• 1/3 cup apricot preserves
• 1/4 cup cider vinegar
• 1/4 cup molasses
• 1 tablespoon honey Dijon mustard
• 2 teaspoons finely chopped chipotle pepper in adobo sauce
• 5 teaspoons barbecue seasoning, divided
• 1-1/4 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 12 chicken drumsticks (about 4 pounds)

1. 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 rhubarb mixture using an immersion blender, or cool slightly and puree in a blender. Reserve 2 cups sauce for serving.
2. Meanwhile, in a small bowl, mix the remaining barbecue seasoning, salt and 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 170u0b0-175u0b0, 15-20 minutes longer, brushing occasionally with remaining sauce. Serve with reserved sauce.

olive oil, sweet onion, garlic, frozen rhubarb, ketchup, water, apricot preserves, cider vinegar, molasses, honey, pepper, barbecue seasoning, salt, pepper, chicken

Taken from www.tasteofhome.com/recipes/rhubarb-apricot-barbecued-chicken/ (may not work)