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Taste a little of the summer.

While harvesting rhubarb on a recent visit to the Holt Homestead, we learned about this recipe for barbecue sauce made with rhubarb. Immediately I got excited. Most rhubarb recipes I come across are for desserts loaded with sugar. There are few reasons we shy away from those. For one thing, the rhubarb flavors don’t get to shine. For another, adding a bunch of sugar to our food isn’t great for the health issues that Kevin and I are managing. So rhubarb sauce sounded just right for us.

We planted rhubarb on the homestead in the spring, but it’s not producing yet. Turns out, that’s ok. One of the most wonderful things about growing your own food is sharing the harvest. As Peter told me about making this special sauce, he cut stalks of his rhubarb and place it in my hands. Not only did we leave that visit full of inspiration and with a new recipe to try, we left with the essential ingredient!

Like most good cooks and homesteaders, Peter made up his own recipe. Unfortunately he didn’t write down the details. So when I got home I researched the concept and put together my own recipe to share with you. Then we put it to the test on yet another homestead. Our friend Nicholas, who appeared in the Predator Prevention Fencing video, is a grill master. We have tried it several times now. We have found this rhubarb BBQ sauce works especially well on fish and pork. It’s also tasty with tofu.

Tips for making this recipe

This rhubarb sauce is simple to make with ingredients you probably already have in your pantry. The brown sugar can be swapped out for your preferred sweetener.

We love how the tanginess and texture of the rhubarb plant shines through in this recipe. If you like your sauce a little sweeter, you can adjust the amount of brown sugar added. If you want it a little runnier, you can add more water and blend it longer.

The sauce will last in your fridge for a month. If you want to enjoy rhubarb bbq sauce all year long, we suggested freezing the rhubarb while it’s fresh and then making the sauce in small batches.

Freezing rhubarb is also simple. Just chop it and store it in air-tight bags. Rhubarb will last for a year or more when chopped and vacuum-sealed in 2-cup portions (like the shown in the picture).

Rhubarb BBQ Sauce

Level: Easy | Prep: 15 minutes | Cook: 35 minutes | Yield: 12 servings

EQUIPMENT

• Cutting board

• Sharp kitchen knife

• Bowl

• Measuring spoons

• Measuring cups

• Baking sheet

• Parchment paper

• Food processor or blender

• Saucepan

• Jar with lid

• Oven

INGREDIENTS

• 4 - 5 cups rhubarb, chopped

• 3 - 5 cloves garlic, halved

• 1 teaspoon oil

• 2 cups water

• 3 Tablespoons balsamic vinegar

• 1/2 cup brown sugar

• 1/4 cup ketchup

• 1 Tablespoon Worcestershire sauce

• 1 Tablespoon chili powder

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cayenne or jalapeno powder

• salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 425 degrees.

2. Place a piece of parchment paper on a baking sheet.

3. Add the chopped rhubarb and halved garlic to a bowl.

4. Drizzle the rhubarb and garlic with oil.

5. Spread the ingredients on the baking sheet.

6. Bake in the oven for 15 - 20 minutes, until soft

7. Remove the sheet from the oven and allow to cool for a few minutes.

8. Transfer the roasted rhubarb and garlic to a blender or food processor.

9. Add 1 cup of water. Run the machine until the ingredients reach the desired consistency. We prefer it a little chunky. If you want it smoother, let it blend longer.

10. Transfer the blended ingredients to a saucepan.

11. Add the balsamic vinegar, brown sugar, ketchup, Worcestershire sauce, and chili powder. stir.

12. Add 1/4 - 1 cup of water. Stir. Keep adding water until it reaches your desired consistency.

13. Bring to a simmer over medium-low heat, stirring often.

14. Once the sauce begins to simmer, let it cook for 10 - 15 minutes.

15. Add salt and pepper to taste.

16. Let the sauce cool before transferring it to a jar.

17. The sauce will store in the fridge for about a month.

Serving Suggestions

• This sauce is great on meat, fish, or tofu.

• You can spread it on your food before cooking and use it as a dipping sauce.

Notes

• To make this recipe sweeter, add more brown sugar or other sweetener, to taste.

• To make this sauce thinner or runnier, add more water and blend the roasted rhubarb and garlic longer.

• This will last in the fridge for a month. To enjoy this sauce year-round, freeze fresh rhubarb and make the sauce in small batches as needed.