I love the bright red color of fresh rhubarb, and it’s always one of the first things to appear at our farmers’ market. Of course, once I get it home, I’m never quite sure what to do with it. If you’re wondering the same thing, I highly recommend this Roasted Rhubarb Barbecue Sauce.
Although it’s technically a vegetable, it’s most often found in pies and other desserts (usually pared with strawberries)–probably because it’s very bitter and usually needs a lot of sweetening up.
When choosing rhubarb, look for stalks that are flat and firm, and avoid stalks that are limp or curled. Unwashed rhubarb, stored in a plastic bag in the refrigerator, will keep for about 3 days.
When I brought some rhubarb home from the farmers’ market recently, I was determined to make something besides a dessert. I’d seen several sauces that utilized fresh rhubarb, which inspired me to try making a barbecue sauce. It was delicious!
The rhubarb in this sauce is roasted, which softens the rhubarb and makes it easy to puree–it’s a great thickener for the sauce. Paired with some more typical barbecue sauce ingredients, the result is a tangy, slightly sweet sauce that’s perfect on grilled chicken or pork.
This recipe makes about 2 cups (depending on how much water you add) and should keep in the refrigerator for up to a month.
Roasted Rhubarb Barbecue Sauce
- Preheat oven to 425 degrees. Line a baking sheet with foil and spray generously with non-stick cooking spray.
- Place the chopped rhubarb and garlic cloves on the prepared pan. Roast for 15-20 minutes, or until rhubarb is soft.
- Transfer the rhubarb and garlic to a food processor or blender. Puree with one cup of water until smooth.
- Pour the puree into a medium saucepan. Add remaining ingredients and mix well. Add additional water, as needed, until sauce is desired consistency.
- Bring to a simmer over medium-low heat. Simmer for 10-15 minutes. Cool before pouring into storage containers. Keep refrigerated.
Makes about 2 cups.
Who Dished It Up First: This is an original recipe.