Dinner
Rhubarb BBQ Sauce
This barbeque season, dress up your favourite BBQ recipe, whether it’s burgers, steak, chicken, pork, or portobello mushrooms with this spicy rhubarb BBQ sauce. This sauce starts with classic BBQ sauce ingredients like tomato sauce, brown sugar and vinegar. Then it transforms into a zesty zingy sauce with the addition of rhubarb, real onions and garlic, chili powder and cayenne pepper. It’s bound to become one of your family favourites.
Updated
Ingredients
- 1 Tbsp canola oil (15 mL)
- ½ cup diced onion (½ medium onion) (125 mL)
- 2 cloves garlic, minced
- 2 cups rhubarb (fresh or frozen), diced (4-5 stalks) (500 mL)
- ¼ cup water (60 mL)
- ½ cup brown sugar (125 mL)
- ½ cup tomato sauce (125 mL)
- ¼ cup cider vinegar (60 mL)
- 2 Tbsp Dijon mustard (30 mL)
- 1 Tbsp chili powder (15 mL)
- ½ tsp cayenne pepper (2 mL)
- 1 Tbsp Worcestershire sauce (15 mL)
- ½ tsp salt (2 mL)
- ¼ tsp black pepper (1 mL)
Directions
- In a large saucepan, heat canola oil over medium heat.
- Add onion and garlic and sauté until glassy, not brown about 3-5 minutes.
- Add rhubarb and water. Cook 5 minutes or until rhubarb starts to soften.
- Mix in brown sugar, tomato sauce, cider vinegar, Dijon mustard, chili powder, cayenne pepper, and Worcestershire. Bring to boil then simmer on low for 20 to 30 minutes until sauce starts to reduce and flavours meld to perfection.
- Use an immersion blender or food processor to purée into a smooth sauce.
- Add salt and pepper.
- Taste and adjust seasoning to your preference. Make it sweeter with sugar, tangier with vinegar or hotter with more cayenne.
- Store in refrigerator for 7 to 10 days or in the freezer for up to 6 months.
Nutritional Analysis
| Calories | 46 |
|---|---|
| Total Fat | 1 g |
| Saturated Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 165 mg |
| Carbohydrates | 9 g |
| Fiber | 0.7 g |
| Sugar | 8 g |
| Protein | 0.4 g |
| Potassium | 103 mg |
