Homemade Rhubarb Barbecue Sauce (Print Version)
Tart rhubarb and smoky notes create a bold, bright sauce to elevate grilled and roasted dishes.
# Ingredients:
→ Sauce Base
01 -
4 cups chopped rhubarb, fresh or thawed from frozen
02 -
1 cup ketchup
03 -
120 grams packed brown sugar
04 -
60 millilitres balsamic vinegar
05 -
2 tablespoons sriracha or preferred chili sauce
06 -
1 tablespoon Dijon mustard
07 -
1 teaspoon smoked paprika
08 -
0.5 teaspoon garlic powder
09 -
1 teaspoon salt
10 -
240 millilitres water, plus more as needed
# Instructions:
01 -
Chop rhubarb into small, even pieces. If using frozen rhubarb, thaw fully and drain excess liquid.
02 -
In a medium saucepan, add rhubarb, ketchup, brown sugar, balsamic vinegar, sriracha, smoked paprika, garlic powder, and salt. Pour in 120 millilitres water. Stir well to combine.
03 -
Set the pan over medium heat. Bring mixture to a gentle boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, stirring occasionally, until rhubarb softens.
04 -
Remove lid and stir in Dijon mustard. Simmer uncovered for an additional 2–3 minutes to thicken and integrate flavours.
05 -
For a smooth consistency, blend the sauce using an immersion blender in the pan. For a rustic finish, mash with a fork or potato masher.
06 -
If sauce is too thick, incorporate extra water one tablespoon at a time until desired thickness is achieved. The sauce should coat the back of a spoon but remain pourable.
07 -
Allow the sauce to cool completely before transferring to a jar or airtight container. Flavours intensify after resting overnight in the refrigerator.
# Notes:
01 -
This tangy, smoky barbecue sauce is excellent on grilled tofu, lamb burgers, or roasted cauliflower. The flavour improves after a day of refrigeration.