Rhubarb Barbeque Sauce

Rhubarb Barbeque Sauce

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Mike McLane
Recipe by  Mike McLane

“Since my stepmother is allergic to tomatoes, I needed a good barbeque sauce that has no tomato. So here I am depending on the rhubarb to give me that tang. Makes a unique sauce. Add the liquid smoke flavoring if you aren't grilling with real smoke.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

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Directions

  1. Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
  2. Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.

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Reviews (8)

Rate This Recipe
lisa r
2

lisa r

Okay, I really like this. I used Pepsi Max and 1/4 teaspoon almond extract. Used smoked chipolte hot sauce in place of powder. Skipped the liquid smoke and added 1/2 teaspoon smoked paprika. I thickened it a bit after I pureed the sauce with about 1 Tablespoon of cornstarch disloved in a small amount of the sauce. Stirred into remaining sauce, heated until just to start to boil and thicken. Stir constantly to prevent burning.

Charlene Skjerven
1

Charlene Skjerven

Omg!! What a fabulous taste this has. I am tired of desert's made with rhubarb. This is the BEST sauce ever and so easy!! I'm a Canadian who now lives and is a citizen of the good old USA. My Canadian friends think it tastes like HP sauce and the Americans think it tastes like Lea & Perrins steak sauce!!! Wow again yummy!! I used Dr Pepper for the almond taste! Try it! You'll live it too!

gigiiv
1

gigiiv

I love a tangy, vinegar based bbq sauce. I love rhubarb and enjoy trying it in a new way every year in addition to the old favorites. This, is totally going to be an old favorite. I did not have Dr pepper or Worcestershire sauce on hand so I used a can of Pepsi and red wine vinegar instead. Delicious! Tangy, but not overpowering. Excellent on pulled pork sandwiches. I must stop at the store tonight to pick up some more rhubarb as well as the correct indigents to make more of this wonderful sauce for canning and use throughout the summer. Thank you so much for a completely different use and way of looking at the ‘pie plant’.

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Nutrition

Amount Per Serving (28 total)

  • Calories
  • 53 cal
  • 3%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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