Rhubarb BBQ Sauce
Rhubarb cooks with ketchup and cider vinegar to make a tangy, healthy barbecue sauce. If you’re lucky enough to have a lot of rhubarb, make a double or even a triple batch of the rhubarb sauce recipe and freeze it for later in the summer. It tastes great with pork tenderloin, grilled chicken, and beef.
- 1 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced rhubarb, fresh or frozen (thawed)
- 1/4 cup ketchup
- 1/4 cup packed light brown sugar
- 1 tablespoon cider vinegar
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon freshly ground pepper
Preparation time 10mins
Cooking time 22mins
Adapted from recipes.aarp.org
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire and pepper; stir to combine. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes. Cover and remove from heat. Serve with cooked meat.
To Make Ahead
Cover and refrigerate the sauce (Step 2) for up to 3 days or freeze for up to 3 months.