Description
A vibrant, tangy barbecue sauce using roasted rhubarb in place of tomatoes. This unique condiment blends sweet, savory, and spicy notes, perfect for grilled meats or as a dipping sauce.
Ingredients
- 4 cups coarsely chopped rhubarb
- 3 cloves garlic
- 1 cup water (plus more as needed)
- 3 tablespoons balsamic vinegar
- ½ cup brown sugar
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- ¼ teaspoon cinnamon
- Dash of cayenne pepper
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425 °F and prepare a foil-lined baking sheet with non-stick spray.
- Arrange the chopped rhubarb and garlic on the sheet and roast for 15–20 minutes, until the rhubarb softens.
- Purée the roasted rhubarb and garlic in a blender with 1 cup of water until smooth.
- Transfer the purée to a saucepan. Stir in balsamic vinegar, brown sugar, ketchup, Worcestershire sauce, chili powder, cinnamon, cayenne, salt, and pepper. Add more water if needed to reach your desired consistency.
- Bring to a simmer over medium-low heat, cooking uncovered for 10–15 minutes until thickened.
- Cool the sauce before transferring it to a storage container.
Notes
- Add a splash of liquid smoke for a smoky flavor.
- Adjust cayenne or hot sauce for more heat.
- Replace ketchup with tomato sauce or mustard for variation.
- Skip full purée for a chunkier texture.
- Store in the fridge up to one month; reheat gently before use.
- Use water-bath canning for longer preservation.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 8g
- Sodium: 150mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
