Rhubarb Barbecue Sauce

Rhubarb Barbecue Sauce

AuthorJulie

Rhubarb Barbecue Sauce

2-3 large stalks of rhubarb, chopped (about 2 cups)
3/4 cup water
1 onion, finely chopped
2-3 garlic cloves, crushed
1 cup ketchup
1/2 cup pure maple or golden syrup
1/2 cup packed brown sugar
1/4 cup apple cider or rice vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. grainy mustard

1

In a small saucepan, bring the rhubarb and water to a simmer and cook for 5-6 minutes, until the rhubarb is very soft. Pour into a bowl and set aside.

2

In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for 3-4 minutes, until soft; add the garlic and cook for another minute or two. Add the remaining ingredients and bring to a simmer; cook for 10-15 minutes, until the mixture thickens. Puree with a hand-held immersion blender or cool and puree in a blender or food processor until smooth. Use as you would any barbecue sauce - on grilled meats, in baked beans or drizzled on burgers.

Category

Ingredients

 2-3 large stalks of rhubarb, chopped (about 2 cups)
 3/4 cup water
 1 onion, finely chopped
 2-3 garlic cloves, crushed
 1 cup ketchup
 1/2 cup pure maple or golden syrup
 1/2 cup packed brown sugar
 1/4 cup apple cider or rice vinegar
 1 Tbsp. Worcestershire sauce
 1 Tbsp. grainy mustard

Directions

1

In a small saucepan, bring the rhubarb and water to a simmer and cook for 5-6 minutes, until the rhubarb is very soft. Pour into a bowl and set aside.

2

In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for 3-4 minutes, until soft; add the garlic and cook for another minute or two. Add the remaining ingredients and bring to a simmer; cook for 10-15 minutes, until the mixture thickens. Puree with a hand-held immersion blender or cool and puree in a blender or food processor until smooth. Use as you would any barbecue sauce - on grilled meats, in baked beans or drizzled on burgers.

Rhubarb Barbecue Sauce
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.