Rhubarb Barbecue Sauce
Rhubarb: it’s not just for pie anymore.
Everyone likes a little tang in their life -and in their barbecue sauce- right? And because it’s sugary by nature (barbecue sauce, that is), it’s a great vehicle for all that rhubarb exploding in your back yard. (Or your neighbour’s.)
And while everyone else is jamming and preserving, how satisfying is it to make your own barbecue sauce? All you do is chop and simmer a few thick stalks of rhubarb, then add onion, garlic, maple syrup… all things sticky and savoury that make a well-rounded summer sauce. If you have a favourite formula already, just add rhubarb to the mix. And then bottle it up and share it with a friend, or store it in the fridge or freezer to slather on your ribs and chicken and burgers all summer long. I’m thinking this will become our House Sauce this summer.
And make sure you have plenty of napkins.
Rhubarb Barbecue Sauce
AuthorJulieIn 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.
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.
Ingredients
Directions
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.
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.
That sounds delicious. GREG
This looks amazing! I need to make this soon to try on some grilled chicken! Yum 🙂
This looks beautiful! I love rhubarb so will give this a try. I’ll use molasses instead of syrup and see how it goes…Thanks for the inspiration.
This is delish, just made some and have puerco pebil in the oven, it will go together GREAT!
I made this BBQ sauce this evening. Smells delish, looks good and tastes great. Will try it on steak this weekend!
Made this tonight, my son is in LOVE with it. He came home from work and just stood by the pot, dipping pieces of cooked chicken into it and making happy sounds.
Looking forward to making some BBQ thighs with this tomorrow.
We just made this for ribs. Amazing! have some leftover. How long will it last in the fridge?
I’m so glad to hear it! I’d think it would keep for a couple weeks just fine in the fridge – it will also freeze well!
was thinking about trying this on fresh Alberta lamb chops tonight – any thoughts on that?
I was inspired by this recipe and the 3 leftover stalks of rhubarb hanging around to try out the “jam” setting on my bread machine. Life may never be the same. We ate it on chicken thighs, and my 3-year-old daughter couldn’t get enough! I think you are my most reliable source of new recipes, Julie. Thanks!
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I’m going to try this today! I’m wondering if this sauce could be hot-water bath processed to be shelf stable?
Made this last night for a dinner party…used it on pork back ribs and it was hit!!! It has a lovely fresh, tart, not-to-sweet taste! I will be using this on everything I grill this summer!!! Going to use it on a while chicken that I’ve spatchcocked to grill tonight! Thanks for the great idea!
So great to hear!! It’ll be delish on spatchcocked chicken!
Used a thick teriyaki sauce instead of ketchup and added some roasted sesame oil at the end. Definitely should have cut vinegar in half if not just totally omitted. Maybe added 1/8 cup of soy.
Great recipe. Can the bbq sauce be hot water bathed to preserve?
It’s just simmering and smells so good! Used maple syrup from my trees, rhubarb, onion and garlic from my garden. Looking forward to supper!
Do you have to strain the rhubarb after it cooks?
Nope!
Can the BBQ Sauce be hot water bathed to preserve for maybe 6 months. Would like to make double patch and keep. This question has been asked before but no answer. Thanks
I don’t see why not!
Just made a batch of this after my dear elderly neighbour dropped yet some more rhubarb on my doorstep and I was keen to make something other than rhubarb crumble (we’re all crumbled out here!). I am flabbergasted at how good this sauce was – genuinely speechless! It is far and away the nicest BBQ sauce I have ever tasted so a huge thank you for sharing it.
Amazing!!