Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Sauté one chopped sweet onion until it turns tender and translucent, about 4-6 minutes.

Add in one minced garlic clove and cook for an additional minute until fragrant. Stir in 1 cup of chopped rhubarb, 1 cup ketchup, ½ cup water, ⅓ cup apricot preserves, ¼ cup cider vinegar, 2 tablespoons molasses, 1 tablespoon honey Dijon mustard, a diced chipotle pepper, and 1 teaspoon barbecue seasoning.

Bring to a boil, reduce the heat, and let it simmer until the rhubarb softens, approximately 8-10 minutes. Blend the sauce for a smooth consistency and set aside 2 cups for serving.

Mix the remaining barbecue seasoning (about 2 tablespoons) with salt and pepper to taste in a small bowl. Rub this seasoning mixture all over 2 pounds of chicken drumsticks.

Preheat your grill to medium heat and lightly grease the grill rack. Place seasoned chicken over indirect heat and grill for about 15 minutes.

Flip the chicken drumsticks to cook evenly, and continue grilling for another 15-20 minutes until the internal temperature reaches 170°-175°F.

During the last few minutes, baste the chicken with the reserved Rhubarb-Apricot sauce.

Once grilled, transfer chicken to a serving platter and generously drizzle with the reserved sauce.