Smoky Rhubarb BBQ Sauce
Perfect for your next grill out! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 12
Calories: 59kcal
Equipment
- Large saucepan
- Blender or Food Processor
Ingredients
- 5 cups rhubarb* cut into 1" chunks
- 4 tbsp brown sugar
- 3 tbsp maple syrup*
- ½ cup ketchup
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1½ tbsp chipotles in adobo sauce see note
- 1 tbsp garlic* pressed or finely minced
- 1 tbsp ginger minced
Instructions
- Place all ingredients in a large saucepan and stir to combine
- Heat over medium heat until bubbling
- Reduce heat to low and simmer until rhubarb is broken down and very soft (about 10 minutes)
- Puree with immersion or regular blender
- Season with salt and pepper as needed
- Store in airtight glass container in the refrigerator for up to one month, or freeze
Video
Notes
Yield: About 3 cups of sauce
A note on spice- Adjust the heat to your liking by adding full chipotles for more heat or just adobo sauce for a milder finish. You can add as little or as much as you like.
Source information: https://www.rhubarbarians.com
Food Styling and Photography by Sierra Buchholz
Nutrition
Calories: 59kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 221mg | Fiber: 1g | Sugar: 10g | Vitamin A: 198IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg