Rhubarb Barbecue Sauce ~ Plus a Rhubarb Recipe Roundup!
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!
Rhubarb Recipes
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.
Rhubarb Cocktail, using that 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!
Happy Spring!
Rhubarb Barbecue Sauce
Ingredients
- 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
Instructions
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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.
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Add in the rhubarb and cook until mushy (about 15 - 20 minutes, if fresh; and 5 - 8 if previously frozen.
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Add remaining ingredients and let simmer, stirring occasionally for 20 minutes.
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Remove from heat and let cool.
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Once cool, puree rhubarb barbecue sauce in a food processor and serve or store in a jar in the fridge.
