- Calories 26
- Fat 0.8g
- Satfat 0.5g
- Monofat 0.2g
- Polyfat 0.1g
- Protein 0.0g
- Carbohydrate 5g
- Fiber 0.0g
- Cholesterol 2mg
- Iron 0.0mg
- Sodium 83mg
- Calcium 16mg
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.
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.
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farmerjudy's Review
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
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.
Delicious!