Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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.

Grace Parisi
Recipe by Cooking Light April 2014

Gallery

Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

hands-on:
22 mins
total:
29 mins
Yield:
Makes 2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

26 calories; fat 0.8g; saturated fat 0.5g; mono fat 0.2g; poly fat 0.1g; protein 0g; carbohydrates 5g; fiber 0g; cholesterol 2mg; iron 0mg; sodium 83mg; calcium 16mg.
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