Photo: Brian Woodcock; Styling: Lindsey Lower 
Hands-on Time
22 Mins
Total Time
29 Mins
Yield
Makes 2 cups (serving size: 2 tablespoons)

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.

 

How to Make It

Step 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.

Step 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.

Step 3

Return rhubarb mixture to saucepan. Bring to a simmer; cook 1 minute or until hot. Stir in mustard and salt.

Ratings & Reviews

Delicious!

farmerjudy
April 19, 2015
Had to wait for rhubarb season but it was worth the wait!  Made this for the recommended grilled chicken recipe but this sauce would also be great with pork.  I did add 1 packet of Equal to sweeten it a little more and a bit more salt.  DH loved it.  What really made this a breeze to make was using my immersion blender - no transferring the sauce in batches to the blender!  Will definitely make this again.

farmerjudy's Review

Maureen73
June 02, 2014
I thought this was really terrific. Great flavor, a little spicy, and something different to do with all our rhubarb. I used it on chicken and had enough left to use on a BBQed turkey breast. Highly recommend.

Maureen73's Review

daneanp
May 28, 2014
New favorite barbecue sauce. Bought rhubarb earlier, in season, and then blanched and froze some of it for later use. This is one of my favorite ways to use rhubarb, besides in strawberry-rhubarb pie! Served this sauce with grilled pork tenderloin, and some corn on the cob served with a squeeze of lime juice and a light dusting of smoked paprika. A simple meal, but worthy enough to serve to guests. This recipe was even a winner with those who said they were not fond of rhubarb.