Tangy Homemade Rhubarb Barbecue Sauce with Smoky Twist (Print version)
A tangy, smoky rhubarb barbecue sauce made with fresh rhubarb, chipotle, brown sugar, vinegar, and warm spices.
# Ingredients:
For the sauce
01 -
1 tablespoon olive oil
02 -
1/2 cup (75 g) finely chopped yellow onion
03 -
3 cloves garlic, minced
04 -
4 cups (480 g) chopped fresh rhubarb, 1/2-inch pieces
05 -
1 cup (240 g) ketchup
06 -
1/3 cup (80 ml) apple cider vinegar
07 -
1/3 cup (70 g) packed brown sugar
08 -
2 tablespoons molasses
09 -
1 tablespoon Dijon mustard
10 -
1 tablespoon gluten-free vegan Worcestershire sauce
11 -
1 to 2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon kosher salt, plus more to taste
14 -
1/4 teaspoon black pepper
# Instructions:
01 -
Warm the olive oil in a medium saucepan over medium heat. Add the onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for 30 seconds.
02 -
Stir in the rhubarb, ketchup, apple cider vinegar, brown sugar, molasses, Dijon, Worcestershire, chipotle, adobo sauce, smoked paprika, salt, and pepper.
03 -
Bring to a gentle bubble, then reduce the heat to medium-low. Simmer uncovered for 20-25 minutes, stirring often, until the rhubarb is very soft and the sauce has thickened.
04 -
Remove from the heat. Blend with an immersion blender until smooth, or transfer carefully to a blender in batches. The sauce should slowly pour from a spoon.
05 -
Taste and adjust with more salt, vinegar, or brown sugar as needed. Cool to room temperature before storing in clean jars.
06 -
Refrigerate for up to 2 weeks or freeze for up to 3 months. Brush onto grilled food during the last 5-10 minutes of cooking.
# Good to know:
01 -
Makes about 3 cups of sauce, or 24 two-tablespoon servings.
02 -
Use one chipotle for mild heat and two for a stronger smoky sauce.
03 -
This is a refrigerator or freezer sauce, not a tested canning recipe.