Rhubarb BBQ Sauce Recipe
Rhubarb BBQ Sauce Recipe blends tart rhubarb with smoky chipolata, sweet brown sugar, and maple syrup for a unique, flavourful condiment. This easy to make sauce balances tangy, sweet, and spicy notes, enhancing grilled meats and vegetables. Simmered until thick and rich, it stores well and adds a vibrant twist to classic barbecue dishes, making it a delicious homemade favourite.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Knife and chopping board
Ingredients
- 2 tablespoons apple cider vinegar
- 1 cup chopped rhubarb fresh or frozen
- 4 tablespoons light brown sugar
- 2 tablespoons soy sauce
- ⅔ cup water
- 1 medium onion finely chopped
- ¼ teaspoon salt
- 1 teaspoon Dijon mustard
- 3 tablespoons pure maple syrup
- ½ cup ketchup
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon canola oil
- ⅔ cup packed dark brown sugar
- ½ cup dark corn syrup
- 1½ teaspoons hot pepper sauce
- 2 to 3 chipolata chiles in adobe sauce
- 1 tablespoon vegan Worcestershire sauce
Instructions
Cook The Aromatics
- Heat some canola oil in a medium saucepan over medium heat. Add chopped onion and cook for about 3–4 minutes until it softens. Stir in minced garlic and ginger, cooking for another minute or two until the mixture becomes fragrant.
Add Rhubarb And Liquids
- Add chopped rhubarb to the pan along with water, ketchup, soy sauce, balsamic vinegar, and cider vinegar. Bring the mixture to a gentle simmer.
Stir In Sweeteners And Flavourings
- Add both types of brown sugar, maple syrup, corn syrup, Dijon mustard, Worcestershire sauce, hot sauce, and a bit of salt. Stir everything together until well mixed.
Add The Chipolata
- Finely chop the chipolata peppers in adobe and stir them into the sauce. Let it simmer over medium-low heat for about 20–25 minutes, stirring now and then.
Blend (Optional)
- If you prefer a smoother texture, let the sauce cool slightly, then blend it either with an immersion blender or in batches using a standard blender.
Cool And Store
- Once the sauce has cooled completely, transfer it to a clean, sterilised jar or container.