Happy Sunday friends! Know what today is? The PERFECT day to get your bbq on. The sun is shining, the temps are high, the beer is being guzzled. Le sigh……. life is good. It’s also rhubarb season, and even you newbie readers should know how much that rules my world (because, blog name!). So, let’s make some smoky rhubarb barbecue sauce mmmmmkay?
I’ve been really wanting to unlock the savory side of rhubarb this year. Every year I go for the sweet approach, using WAY too much refined sugar to mask the extreme tartness of the rhubarb. Here’s the thing though….. I love that tartness. It’s bitter without being sour, bright without being acidic, and breaks down in a sauce so beautifully, you’ll wonder why you aren’t using it in ERRRRRYTHING. This vegetable, cut down into little comma (or apostrophe) shaped tart bombs, should be your next foodie obsession.
- 5 cups rhubarb stalk, washed and cut into 1" pieces, about 4 stalks
- 4 Tablespoons brown sugar
- 3 Tablespoons maple syrup
- ½ cup ketchup
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons soy sauce
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 2-3 chipotle chiles in adobo sauce, finely chopped, about 1- 1½ heaping Tablespoons, depending on how smoky you prefer
- 1 Tablespoon garlic, pressed or finely minced
- 1 Tablespoon fresh ginger, finely minced
- Combine all ingredients in a large saucepan. Stir well to combine.
- Heat over medium heat, until bubbling.
- Reduce heat to low, and simmer until rhubarb is broken down and very soft, stirring often, about 15 minutes.
- Puree with an immersion blender, or regular blender. Season with salt and pepper. Let cool completely.
- Store in an airtight glass container in the refrigerator for up to a month, or freeze.
I know, I know. This has a bunch of sugar in it! I’ve got some ideas for rhubarb without sugar…. stay tuned, or check out these recipes from around the web:
Shaved rhubarb salad with almonds and cheese (just a pinch of sugar!)