Rhubarb BBQ Sauce
This Rhubarb BBQ Sauce combines fresh rhubarb, maple syrup, brown sugar, tomatoes, and spices for a sweet, tangy homemade barbecue sauce that's perfect for ribs, chicken, pulled pork, and burgers.
Servings: 16 2 tablespoons
Calories: 61kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced, approximately 4oz, 113g
- 1 teaspoon garlic minced
- 2 cups rhubarb, chopped approximately 8oz, 225g
- 1 cup crushed tomatoes approximately 8oz, 225g
- ½ cup brown sugar packed, 3.5oz, 100g
- ¼ cup maple syrup 2fl.oz, 60ml
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire
- ¼ cup water 2fl.oz, 60ml
- ¼ teaspoon dried chili flakes optional
Instructions
- Heat the olive oil in a medium saucepan over medium-low heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden. Stir in the garlic and cook for 1 minute more until fragrant.
- Add the rhubarb, crushed tomatoes, brown sugar, maple syrup, Dijon mustard, apple cider vinegar, tomato paste, Worcestershire sauce, water, and chili flakes, if using. Stir well and bring to a gentle simmer. Cook for 6 to 7 minutes, stirring occasionally, until the rhubarb is very soft.
- Remove the saucepan from the heat. Blend the sauce with an immersion blender until smooth. Alternatively, carefully transfer the mixture to a blender and blend until smooth. For a chunkier sauce, blend only partially.
- Use the sauce immediately on ribs, chicken, pulled pork, burgers, or grilled vegetables. Allow any leftovers to cool completely before transferring to an airtight jar and refrigerating until needed.
Notes
•Makes 2 cups or 32 tablespoons
• Store your leftover Rhubarb-BQ sauce in a jar with a lid in the fridge for up to 10 days. Be sure your sauce is completely cool before placing it in the fridge.
• You can freeze this sauce for later use in an airtight container for up to 6 months. Thaw at room temperature when you are ready to use.
• You want to discard any leaves from your rhubarb. The leaves are toxic to eat.
• If you like a spicier BBQ sauce, you can add an additional ¼ teaspoon of chili flakes. For a smokier flavour, you can add a few drops of liquid smoke or a ½ teaspoon of smoked paprika.
• I would try to cut the rhubarb evenly so that it cooks more evenly.
• You can freeze this sauce for later use in an airtight container for up to 6 months. Thaw at room temperature when you are ready to use.
• You want to discard any leaves from your rhubarb. The leaves are toxic to eat.
• If you like a spicier BBQ sauce, you can add an additional ¼ teaspoon of chili flakes. For a smokier flavour, you can add a few drops of liquid smoke or a ½ teaspoon of smoked paprika.
• I would try to cut the rhubarb evenly so that it cooks more evenly.
Nutrition
Calories: 61kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 64mg | Potassium: 147mg | Fiber: 1g | Sugar: 11g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 0.4mg