This recipe for Rhubarb BBQ Sauce comes from Andrea Kristin’s new book, Fresh Grown – The Essential Guide to Use, Store, and Make the Most of Your Vegetables. Read all about Andrea and the book here.
I love all things rhubarb and am excited to use this sauce on my next grilled pork chops or along with some ribs. Rhubarb is a beloved Prairie garden staple, the first fruit that is usable every spring and an incredibly versatile ingredient. Andrea is a great cook, a gifted photographer and a hard-working farmer and parent. If you love vegetables, please check out her book and enjoy this recipe as a sample of what lies within it.
PrintRhubarb BBQ Sauce
Rhubarb, BBQ, and summer– three words that come together perfectly, like this flavourful sauce. Just when you thought you’d maxed out on all the ways to use your rhubarb, this tangy sauce comes strolling along and renews the love.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 cups
- Category: preserves
- Method: stovetop
- Cuisine: Canadan
Ingredients
4 cups chopped rhubarb
4 cloves garlic
Drizzle of olive oi
1 cup water
⅔ cup brown sugar
3 Tablespoons apple cider vinegar
6 Tablespoons tomato paste
1 teaspoon Dijon
1 Tablespoon chili powder
2 teaspoons paprika
1 teaspoon salt
½ teaspoon ground ginger
Pinch cayenne
Instructions
- Preheat the oven to 350℉.
- Toss the rhubarb and garlic in the olive oil and spread on a baking sheet.
- Roast in the oven for 15 minutes or until soft.
- Transfer to a food processor and add the water, brown sugar, vinegar, tomato paste, Dijon, chili powder, paprika, salt, ginger, and cayenne and pulse until pureed.
- Transfer to a small pot and bring to a boil over medium-high heat the reduce to medium-low and simmer simmer for 10 minutes, adding more water if needed for consistency.
- Cool and then refrigerate for up to a week.
Keywords: Rhubarb BBQ Sauce
