I’m always looking for a way to use rhubarb when it’s in season- other than desserts, that is – and I’ve been meaning to try this recipe ever since I found it on CanadianLiving.com years ago. I can’t believe it took me so long to try it- it’s really easy and makes a great barbecue sauce with just a hint of tangy rhubarb. In fact, if you didn’t know it was in there, I doubt you would be able to guess it there was rhubarb in the sauce.
I’ve adapted the recipe to use tomato paste instead of ketchup for two reasons:
- Using ketchup adds to the total amount of sugar (the main reason, really).
- Since I make our ketchup, it’s a little more precious and I don’t want to use it all up in barbecue sauce.
I’ve also lowered the total amount of sugar to let the flavor of the rhubarb show through. Since we eat too much sugar in America (hidden in things like barbecue sauce), I’ve been making a concerted effort to lessen the amount we use in food.
This recipe has not been tested for safe canning, however, so it’s a refrigerator and freezer recipe. I’m planning on making a number of jars, though, to freeze while the rhubarb is producing- it’s that good.PRINT
Rhubarb Barbecue Sauce
- 4 c. chopped rhubarb
- 1 can (6 oz.) tomato paste
- 2 c. water
- 2 onions, chopped
- 4 cloves garlic, minced
- 1/3 c. brown sugar
- 1/4 c. honey
- 3 Tb. Dijon mustard
- 2 Tb. cider vinegar
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2-1 tsp. hot pepper sauce or red chili flakes (or to taste)
- Combine all the ingredients in a large saucepan.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring often (especially towards the end of cooking), until the rhubarb is tender.
- Blend until smooth using an immersion blender (or transfer to a blender or food processor to blend).
- Use immediately or store in the refrigerator for about a week or freeze for longer storage.
Makes about 6 cups