Description
This Roasted Rhubarb Barbecue Sauce blends the tart brightness of rhubarb with sweet, smoky, and savory elements for a uniquely flavorful condiment. Perfect for grilling season, it adds a tangy twist to meats, veggies, and sandwiches.
Ingredients
Scale
- 4 cups coarsely chopped rhubarb
- 3 cloves garlic
- 1 cup water (plus more as needed)
- 3 tablespoons balsamic vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1/4 teaspoon cinnamon
- Dash of cayenne pepper
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spread the chopped rhubarb and garlic cloves on a baking sheet and roast for 20–25 minutes, until softened and slightly caramelized.
- Transfer the roasted rhubarb and garlic to a saucepan. Add water, balsamic vinegar, brown sugar, ketchup, Worcestershire sauce, chili powder, cinnamon, and cayenne pepper.
- Bring the mixture to a simmer over medium heat and cook for 15–20 minutes, stirring occasionally. Add more water if the sauce becomes too thick.
- Use an immersion blender or transfer to a blender to puree the sauce until smooth.
- Return to the pan and simmer for another 5–10 minutes. Season with salt and black pepper to taste.
- Let cool and store in an airtight container in the fridge for up to a week.
Notes
- You can strain the sauce after blending for a smoother texture.
- Add a tablespoon of smoked paprika for a smokier flavor profile.
- This sauce pairs well with grilled chicken, pork, tofu, or roasted vegetables.
- Make a double batch and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 5g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb barbecue sauce, rhubarb BBQ, homemade BBQ sauce, vegan BBQ sauce, tangy BBQ condiment