Roasted Rhubarb Barbecue Sauce
A sweet and tangy barbecue sauce made from roasted rhubarb, perfect for elevating your summer grilling experience.
Ingredients
Main Ingredients
- 4 cups coarsely chopped rhubarb Fresh rhubarb is key for earthiness.
- 3 cloves garlic
- 1 cup water (plus more, as needed)
- 3 tablespoons balsamic vinegar
- 1/2 cup brown sugar Use real brown sugar for deep flavor.
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1/4 teaspoon cinnamon
- Dash cayenne pepper
- to taste Salt and black pepper
Instructions
Preparation
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray generously with non-stick cooking spray.
- Place the chopped rhubarb and garlic on the prepared pan. Roast for 15-20 minutes, or until the rhubarb is soft and tender.
Blending
- Transfer the roasted rhubarb and garlic to a food processor or blender. Puree with 1 cup water until smooth.
- Pour the puree into a medium saucepan. Add the balsamic vinegar, brown sugar, ketchup, Worcestershire sauce, chili powder, cinnamon, cayenne pepper, and salt and black pepper. Mix well.
Cooking
- Add additional water, as needed, until the sauce reaches your desired consistency.
- Bring the sauce to a simmer over medium-low heat. Allow it to simmer for about 10-15 minutes, thickening and developing flavors.
Cooling and Storing
- Once cooked, cool the sauce before pouring it into storage containers. Keep refrigerated for the best quality.
Notes
Store in an airtight container in the refrigerator for up to two weeks. For longer storage, portion into freezer-safe containers. Reheat gently before using.
Nutrition
Serving: 2gCalories: 45kcalCarbohydrates: 10gSodium: 35mgSugar: 8g
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