I have a rather large red rhubarb plant growing in my yard.
I usually gravitate toward sweet treats when I cook with rhubarb, but this time I decided to go savory.
I came across the recipe for rhubarb BBQ and I could not get it out my head! I knew that it would either be delicious or horrifying. Since my plant was looking waaaay overgrown (and I was having a huge group of people over), I went ahead and tried it!
And ermergerd. It is delicious! The rhubarb lends a slight tartness to the BBQ without being overwhelming. In fact, if you didn’t know there was rhubarb in the sauce, you’d never detect it. The tartness blends right in with the sweetness from the molasses and sugar and the spiciness from the chipotle peppers.
I’ve been using this sauce on everything! Lil’ Smokies, BBQ chicken, fries, burgers, everything! Good thing my rhubarb plant is still huge, because I’m going to be making it all summer long!
Rhubarb BBQ Sauce
Adapted from Grandma Loy’s Kitchen
1 cup chopped red rhubarb
2/3 cup water
1 tsp extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
2 chipotle peppers + 1 tbsp adobo sauce
1 cup ketchup
2/3 cup brown sugar, packed
½ cup molasses
2 tbsp cider vinegar
2 tbsp worchestershire sauce
¼ tsp salt
Place the rhubarb and water in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for 5-7 minutes or until the rhubarb is tender. Place the cooked rhubarb in the bowl of a food processor or blender.
In the same saucepan, heat the oil over medium heat. Add the onion and cook until tender, about 5 minutes. Then add the garlic and cook for a minute longer.
Place the onion mixture and chipotle peppers in the food processor with the rhubarb and blend until smooth. Add the remaining ingredients and blend until thoroughly mixed.
Return the mixture to the saucepan and simmer for 5 minutes. Cool the sauce and store in the refrigerator.
Makes about 3 ½ cups
To make ‘Lil Smokies, place 2 pounds of smokies in a 4 quart crock pot. Cover with 2 cups of BBQ sauce. Cook on low for 2-3 hours, stirring occasionally.
Love what you did here! I miss my rhubarb plant and I keep putting off planting one where we are because we have been house shopping for the last year.ReplyDelete
This sounds delicious and is perfect for the 4th of July! Just wanted to let you know that I'm hosting a Giveaway...hope you enter! http://www.the-savvy-kitchen.com/2013/07/southern-living-magazine-giveaway.htmlReplyDelete
This sounds amazing!! Pinning now, thanks for sharing :-DReplyDelete
Sew Lah Tea Dough
Oh wow, that sounds great; I never would have thought to put rhubarb in bbq sauce but I bet it's amazing! Pinning this, and thanks for sharing!ReplyDelete
This sounds delish! Now to figure out how long to process it for canning!ReplyDelete