ROASTED RHUBARB BARBECUE SAUCE — Fresh rhubarb is roasted, then pureed and cooked with traditional barbecue sauce ingredients in this unique and flavorful condiment.
I love the bright red color of fresh rhubarb, and it’s always one of the first things to appear at our farmers’ market. Of course, once I get it home, I’m never quite sure what to do with it. If you’re wondering the same thing, I highly recommend this Roasted Rhubarb Barbecue Sauce.
This recipe is now one of my best summer sauces. There is always a batch done during my harvest of rhubard. It is great for bbq’s and is an awesome substitute for pizza sauce on a pizza. ~ Carole
When choosing rhubarb, look for stalks that are flat and firm, and avoid stalks that are limp or curled. Unwashed rhubarb, stored in a plastic bag in the refrigerator, will keep for about 3 days.
When I brought some rhubarb home from the farmers’ market recently, I was determined to make something besides a dessert. I’d seen several sauces that utilized fresh rhubarb, which inspired me to try making a barbecue sauce. It was delicious!
Made some tonight, to put on country style ribs and LOVED it!!!! This is my new sauce…..I have three rhubarb plants and make tons of pies and cookies but this WOW!! Thank you for sharing ~ Nancy
The rhubarb in this sauce is roasted, which softens the rhubarb and makes it easy to puree–it’s a great thickener for the sauce. Paired with some more typical barbecue sauce ingredients, the result is a tangy, slightly sweet sauce that’s perfect on grilled chicken or pork.
This recipe makes about 2 cups (depending on how much water you add) and should keep in the refrigerator for up to a month.
Here’s what you’ll need to make Roasted Rhubarb Barbecue Sauce
- Produce: rhubarb, garlic
- Balsamic vinegar
- Brown sugar
- Worcestershire sauce
- Spices: chili powder, cinnamon, cayenne pepper, salt and pepper
- 4 cups coarsely chopped rhubarb
- 3 cloves garlic
- 1 cup water (plus more, as needed)
- 3 tablespoons balsamic vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1/4 teaspoon cinnamon
- Dash of cayenne pepper
- Salt and black pepper, to taste
- Preheat oven to 425 degrees. Line a baking sheet with foil and spray generously with non-stick cooking spray.
- Place the chopped rhubarb and garlic cloves on the prepared pan. Roast for 15-20 minutes, or until rhubarb is soft.
- Transfer the rhubarb and garlic to a food processor or blender. Puree with one cup of water until smooth.
- Pour the puree into a medium saucepan. Add remaining ingredients and mix well. Add additional water, as needed, until sauce is desired consistency.
- Bring to a simmer over medium-low heat. Simmer for 10-15 minutes. Cool before pouring into storage containers. Keep refrigerated.
Makes about 2 cups.
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