If you follow along, you know that I have written about rhubarb before; and as long as I can remember we had rhubarb growing on my parent’s acreage and my mom would use it to make cakes, sauces and then give the rest away. Now that I am all grown up and on my own, living in the city without a rhubarb plant, I am lucky to be one of those people that my mom gives rhubarb to! I thought a good way to bring Spring in would be to share the rhubarb recipes I have created over the years – plus one new one – rhubarb barbecue sauce!
Alright, so before I jump into the rhubarb barbecue sauce, let me show you some other rhubarb recipes I created in the past couple years.
These muffins are my most popular blog post!
This is a cake that I had every spring and summer growing up; it’s a coffee cake made with rhubarb and topped with cinnamon and nuts. I added a rhubarb compote to this to just bump up the rhubarb!
This is a recipe that I was inspired to create from Kevin’s Cooking. It’s sweet and has bite! It isn’t your everyday crumble!
I love making cocktails and ingredients to go in cocktails, like shrubs and simple syrups, just like this rhubarb shrub.
And here’s the gin and tonic cocktail using a hibiscus syrup and the rhubarb shrub – refreshing and perfect for the summer!
The rhubarb, fig and ginger go amazingly together here – great on a cracker with cheese, or better yet, try it on a burger!
And now for the Rhubarb Barbecue Sauce!
Rhubarb Barbecue Sauce
I have frozen rhubarb from last year available, so that’s what I used for this. Fresh will be better, obviously, but frozen will be good too.
After assembling ingredients, heat coconut oil in a sauce pan, until melted. Add in the onion and garlic and sauté until they soften, about 5 – 8 minutes. Add in the rhubarb and cook until mushy (about 15 – 20 minutes, if fresh; and 5 – 8 if previously frozen.
Add remaining ingredients and let simmer, stirring occasionally for 20 minutes.
Remove from heat and let cool. Puree rhubarb barbecue sauce in a food processor and serve with your favourite protein; goes great with chicken and pork!
- 2 Tbsp. coconut oil
- 1/4 cup onion, diced
- 3 garlic cloves, minced
- 2 cup chopped rhubarb, fresh or frozen
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup ketchup
- 2 Tbsp. serrano honey vinegar
- 1 Tbsp. mustard
- 1 Tbsp. Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp Aleppo chilies
- 1/2 tsp Ancho chilies
- 1/2 tsp smoked sea salt
- Heat coconut oil in a sauce pan, until melted. Add in the onion and garlic and sauté until they are soft, about 5 - 8 minutes.
- Add in the rhubarb and cook until mushy (about 15 - 20 minutes, if fresh; and 5 - 8 if previously frozen.
- Add remaining ingredients and let simmer, stirring occasionally for 20 minutes.
- Remove from heat and let cool.
- Once cool, puree rhubarb barbecue sauce in a food processor and serve or store in a jar in the fridge.