Rhubarb-BQ Sauce

Photo: Brian Woodcock; Styling: Lindsey Lower  

Barbecue sauce is hardly an expected place to find rhubarb, and that's part of what we love about this addictive, tangy-sweet Rhubarb-BQ Sauce tinged with smoky chipotle heat. Extra Rhubarb-BQ Sauce can be refrigerated for up to one month. Also try Rhubarb-BQ on pork and burgers.

 

This recipe goes with Grilled Chicken with Spicy Rhubarb-BQ Sauce

Yield: Makes 2 cups (serving size: 2 tablespoons)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 22 Minutes
Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 26
  • Fat: 0.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.0g
  • Carbohydrate: 5g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 83mg
  • Calcium: 16mg

Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 1/4 cups (1/2-inch) slices rhubarb
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/4 cup ketchup
  • 2 tablespoons white vinegar
  • 1/2 teaspoon chipotle chile powder
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt

Preparation

  1. 1. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Add rhubarb; cook 3 minutes or until rhubarb is translucent, stirring occasionally. Add 1/2 cup water, sugar, ketchup, vinegar, and chipotle; bring to a boil. Reduce heat; simmer 6 minutes or until rhubarb is tender.
  2. 2. Place half of rhubarb mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend rhubarb mixture until smooth. Pour into a large bowl. Repeat procedure with remaining rhubarb mixture.
  3. 3. Return rhubarb mixture to saucepan. Bring to a simmer; cook 1 minute or until hot. Stir in mustard and salt.
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