As an avid food blogger and home cook, I love experimenting with different ingredients, and this recipe has become a staple in my kitchen. It all started with an abundance of rhubarb from my grandmother’s garden. Instead of making the usual pie, I decided to try something different. The result was a delightful, tangy barbecue sauce that has now become a family favorite.
Rhubarb’s natural acidity pairs beautifully with the sweetness of brown sugar and the robust flavors of garlic, onion, and Worcestershire sauce. Adding a touch of cayenne pepper gives it just the right amount of kick, while liquid smoke or smoked paprika adds a subtle smoky undertone, perfect for slathering on grilled meats or using as a dipping sauce.
One of the best things about this Rhubarb Barbecue Sauce is its versatility. Whether you prefer a smooth or chunky texture, you can easily adjust it to your liking. The sauce can be stored in the refrigerator for a week or frozen for longer storage, making it convenient for those busy nights when you need to whip up something quick yet delicious.
I recall a barbecue last summer with friends, where this sauce stole the show. Everyone was intrigued by the unique flavor profile, and it sparked countless conversations about childhood memories of rhubarb and creative culinary uses. Trust me, once you try this Rhubarb Barbecue Sauce, it will become a cherished part of your recipe collection.
Making Rhubarb Barbecue Sauce
Ingredients:
- 1 cup brown sugar
- 2 cloves garlic (minced)
- ½ cup diced onion (½ medium onion)
- 1 Tbsp canola oil
- 2 cups rhubarb (fresh or frozen, diced (4-5 stalks))
- ¼ cup cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 can tomato paste (5.5 oz)
- ¼ cup water
- 1 Tbsp chili powder
- ½ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 1-2 tsp liquid smoke or smoked paprika (optional)
Directions:
Heat the canola oil in a large saucepan over medium heat.
Sauté the diced onion and minced garlic for about 3-5 minutes until they are translucent.
Add the diced rhubarb and water. Cook for around 5 minutes until the rhubarb starts to soften.
Mix in the brown sugar, tomato paste, cider vinegar, Dijon mustard, chili powder, cayenne pepper, Worcestershire sauce, salt, black pepper, and liquid smoke or smoked paprika if using.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 to 45 minutes until the rhubarb breaks down and the sauce thickens.
If a smooth sauce is desired, puree it with an immersion blender or food processor.
Taste the sauce and adjust the seasoning if needed. Add more sugar for sweetness, vinegar for tanginess, or cayenne for extra heat.
Store the sauce in the refrigerator for up to 7-10 days or freeze it for up to 6 months.
FAQs:
What can I use Rhubarb Barbecue Sauce for?
Rhubarb Barbecue Sauce is versatile and can be used as a marinade, glaze, or dipping sauce. It pairs well with grilled meats such as chicken, pork, and ribs. Additionally, you can use it to add a tangy flavor to sandwiches, burgers, or even roasted vegetables.
Can I use frozen rhubarb instead of fresh rhubarb?
Yes, you can use frozen rhubarb if fresh rhubarb is not available. Just make sure to thaw and drain the frozen rhubarb before using it in the recipe. This ensures the sauce does not become too watery.
How can I adjust the sweetness or tanginess of the sauce?
To adjust the sweetness, you can add more brown sugar. For increased tanginess, add additional cider vinegar. Taste the sauce during the simmering process and make adjustments according to your preference.
How should I store Rhubarb Barbecue Sauce?
Store the Rhubarb Barbecue Sauce in an airtight container in the refrigerator for up to 7-10 days. If you want to keep it longer, you can freeze the sauce for up to 6 months. When ready to use, thaw it in the refrigerator overnight.
What can I substitute for liquid smoke or smoked paprika?
If you do not have liquid smoke or smoked paprika, you can omit them. Alternatively, you can add a small amount of regular paprika or a splash of smoky-flavored hot sauce to achieve a similar effect.
Rhubarb Barbecue Sauce
Ingredients
- 1 Tbsp canola oil
- 1 cup brown sugar
- 2 cloves garlic minced
- ½ cup diced onion ½ medium onion
- 2 cups rhubarb fresh or frozen, diced (4-5 stalks)
- ¼ cup cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 can tomato paste 5.5 oz
- ¼ cup water
- 1 Tbsp chili powder
- ½ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 1-2 tsp liquid smoke or smoked paprika optional
Instructions
- Heat canola oil in a large saucepan over medium heat.
- Sauté the onion and garlic for about 3-5 minutes until they become translucent.
- Add in the diced rhubarb and water. Cook for about 5 minutes until the rhubarb starts to soften.
- Stir in the brown sugar, tomato paste, cider vinegar, Dijon mustard, chili powder, cayenne pepper, Worcestershire sauce, salt, pepper, and liquid smoke or smoked paprika if using.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 to 45 minutes until the rhubarb breaks down and the sauce thickens.
- If you prefer a smooth sauce, puree it using an immersion blender or food processor.
- Taste the sauce and adjust the seasoning as needed. You can add more sugar for sweetness, vinegar for tanginess, or cayenne for extra heat.
