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Rhubarb BBQ Sauce ("Rhu-B-Cue")

A fresh, vibrant sauce for chicken, pork, and vegetables. Spoon over grilled meat, or drizzle on tacos.

Servings 4 cups
Author Michele Phillips, BaconFatte.com

Ingredients

  • 3 - 4 cups  rhubarb - fresh or frozen
  • 1-1/2 cups strawberries
  • 1 medium onion, chopped (about 2 – 3 cups)
  • 2 - 3 Tbsp. olive oil
  • 1 cup brown sugar, packed
  • 1 6 oz. can tomato paste (about ¾ cup)
  • 1/2 cup red wine vinegar
  • 1/2 cup bourbon or brandy
  • 1/4 cup soy sauce (reduced sodium)
  • 2 Tbsp. Worcestershire sauce
  • 1-1/2 tsp. teaspoons smoked paprika
  • 2 tsp. garlic powder
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. ground black pepper
  • 2 dried bay leaves

Instructions

  1. In a large covered sauce pan, add chopped rhubarb, strawberries, onions, and olive oil, and sauté until tender – about 15 minutes.

  2. Add the rest of the ingredients, and stir well to combine. Cover and simmer over low heat for about an hour, stirring often.

  3. Turn off the heat, and allow sauce to cool (covered) to room temperature. Remove bay leaves. Blend if needed. Pour cooled sauce into glass jar or bowl. Cover and refrigerate up to 1 week.

Recipe Notes

This is a great recipe to use up larger, heavier rhubarb stalks because they’ll all be chopped up. Save sweeter, more delicate stalks for baking.

If you want a smoother sauce, run an immersion blender through it while simmering. Or, let the sauce cool completely and pour it into a food processor or blender.