Rhubarb Barbecue Sauce
4
- Prep Time10 min
- Total Time50 min
- Makes2 cups
(Photo: Erik Putz)
It’s a salad dressing, a pizza sauce and an easy way to spice up shredded chicken or veggies—barbecue sauce is a star condiment worth making yourself. Our version turns fresh rhubarb into something sweet, sour and savoury.
Ingredients
2 tbsp canola oil
1 onion, diced
3 garlic cloves, minced
4 cups chopped rhubarb, about 500 g
1/2 cup ketchup
1/3 cup fancy molasses
1/4 cup brown sugar
1/4 cup apple-cider vinegar
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
1/2 tsp salt
Instructions
Heat a medium pot over medium. Add oil, then onion and garlic. Cook until onion begins to soften, about 4 min. Add rhubarb and cook until it begins to break down and release liquid, about 5 min.
Add ketchup, molasses, sugar, vinegar, Dijon, Worcestershire and salt. Stir to combine. Increase heat and bring to a boil, then reduce to medium-low and simmer, uncovered, until rhubarb is very tender and sauce has thickened slightly, about 30 min.
Transfer half to a fine mesh strainer placed over a large bowl. Push sauce through strainer using a rubber spatula. Remove pulp from strainer, then repeat with remaining half. Serve sauce with grilled chicken, wings, pork chops, ribs or steak.
Nutrition (per serving)
Calories 101, Protein 1g, Carbohydrates 20g, Fat 3g, Sodium 288mg.
Recipe tip:
Don’t discard the leftover rhubarb pulp! It’s a great ketchup substitute.
Get more of our best rhubarb recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.