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 vegan 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.
What is your fave way to use rhubarb? Tag with with #rhubarbarians on Instagram and Twitter!
Lamb says
I just made this sauce, and I dig it:). I didn’t have chipotle in adobo, but rather, on hand I had dehydrated chipotles, which I soaked overnight (2), and chopped from there:). I also added a touch of fresh lemon juice, maybe half a lemon, to tone the heat a touch, not because it was too kicky for me, but I’m not the only human in the house;).
My only question – what should the consistency be? It seems a little jammy, but DELICIOUS, don’t get me wrong!:)
Thanks for this! (Also, I found a no-sugar version if you’re interested:))
Patricia Bozeman says
Hey there! The consistency shouldn’t really be jammy. It should be like normal bbq sauce, so should slowly pour from a spoon. Hmmm… did you use really large rhubarb stalks?
Elli says
Do you use sweet cecily with your rhubarb? Really cuts the need for sugar down.
Patricia Bozeman says
I’ve never heard of sweet cecily! Is it a sugar substitute? A plant?
Elli says
It is a herb. The leaves or seeds added to sharp fruit like rhubarb or cooking apples takes away the hard edge of the sharpness. I can half my sugar if i use a tablespoon or two of it. It smells slightly aniseedy but i don’t notice that so much (and i am not an aniseed fan).
Elli says
So i made it with half the sugar and 1 tbsp less syrup and a generous helping of sweet cecily. I also used passata not ketchup (because it was open) and smoked paprika as i didn’t have the chilli (hard to find in the uk) all worked well except i would use chilli paste next time. The allotment bbq crowd are hard to please and it went down a treat!
Sherry Brunette says
Hi! I finally made a double batch of this yesterday because I’ve been dyin to make this sauce! We grilled up some chicken tonight seasoned with only the juice of 1 lemon and a little herb de providence. Brushed this beautiful sauce on at the tail end and enjoyed..this sauce is AMAZING!! Perfect amount of tang, smokey chipotle flavor without it being over kill and definitely not to sweet! Thanks so much for sharing the recipe. We think it will go great on baby back ribs! Glad I gave a point to my brother, cant wsit to hear what he thinks!
Patricia Bozeman says
Oh, so glad you loved it! I need to to make myself a batch this year. Thanks for trying out the recipe!
Holly says
Hi!
I grow and sell rhubarb on my farm and am making your sauce right now. I stuck my finger in and it tastes delish, even though I was missing a few things lol.
Question: do you think I could make more and can this? I know there’s all those weird things about following special recipes or risk dying 😱 And I’ve seen recipes for canning..but just from reading the ingredient list I think that yours sounds better.
Patricia Bozeman says
Hi Holly! Honestly, I’m not totally sure about the canning. I’m assuming that if you seal the jars, you should be fine. But, I’m not 100% sure! Let me know if you find out the right answer!
Kendra N says
I just made a double batch of this and I canned/jarred mine. I did a water bath, boiled jars for 15 minutes, remove from heat and let sit for 5 minutes. Remove jars from water and leave undisturbed for 25 minutes. Refrigerate and use any jars that did not seal or reprocess/reseal jars/
Patricia Bozeman says
Sounds awesome! So glad you liked it! I wish we had some jarred, so we could eat it all year. 🙂
Quilter says
It is safe to water bath can this recipe because of the vinegar and tomato ketchup involved. I teach canning and am familiar with Ball canning safety standards.
Patricia Bozeman says
Hi! I honestly have never tried canning this, so I’d hate to give you advice about food safety. If you’re concerned maybe use the boiling method just to be safe.
Christine says
Barbeque sauce freezes really well!
Patricia Bozeman says
So good to know! Thank you!
Donna says
I canned mine in a water bath for 10 minutes and it turned out great.
Patricia Bozeman says
I’m so glad it worked!
Brad says
Hi,
I don’t think this is a vegan BBQ sauce due to the fact that anchovy is a key ingredient in Worcestershire sauce.
Patricia Bozeman says
You are right! I used vegan worcestershire sauce. Do you have that at your grocery store?
Danielle P says
Excellent sauce! I didn’t have enough ketchup so I used only 1/4 cup and added some extra chipotles. But, do they add a kick! I added maybe half a teaspoon of salt… It just needed a bit of salt to finish nicely.
Planning to grill chicken and baste them with the sauce tonight!
Patricia Bozeman says
YUM! So glad it worked out for you! Yeah, you don’t need much chipotle to get that kick. 😜
Brenda says
want to make a big batch in my instant pot. Do you think it would work?
Patricia Bozeman says
Hi Brenda! I haven’t used the instant pot, but I don’t see why not! Let me know if you try it and it works! 🙂
Jenna@recipe-diaries.com says
I’m so trying this! Got plenty of rhubarb to use up.
Patricia Bozeman says
YES! Let me know what you think!
Heather - Butter & Burlap says
A rhubarb bbq sauce?? I’m intrigued!
Patricia Bozeman says
YES! Totally delicious stuff!