Mmm…This rhubarb barbeque sauce is a delicious, tangy and sweet sauce that you’ll enjoy over and over again! As a volunteer Field Editor for Taste of Home, I am asked to review some of their recipes from Taste of Home’s website. Being that I was raised a Mid-West girl, Taste of Home magazines were a staple in our house. So, I know from experience that I cant go wrong with a tried and true TOH recipe! This month, I thought it was fitting to select a Barbeque Sauce recipe to try out. This Rhubarb Barbeque Sauce recipe caught my eye, because…well, Rhubarb was in the recipe!
It doesn’t disappoint. The tangy flavor of the rhubarb gives it such a great kick! Rhubarb is such a fun, and unique ingredient to put into a sauce! You have to try this! Here’s the recipe:
You’ll Need: Depending on your sauce addiction…This sauce is enough for 2-3 meals!
- 1 cup of chopped rhubarb
- 2/3 cup of water
- 1 t olive oil
- 1/2 cup of chopped Vidalia onion – or similar sweet onion
- 1 cup of ketchup
- 2/3 cup of packed brown sugar
- 1/2 cup of dark corn syrup
- 2 T of apple cider vinegar
- 2 T of Worcestershire sauce
- 1 T Dijon Mustard
- Optional – 1&1/2 t of hot pepper sauce – The original recipes calls for hot sauce. I did not use this, as my kids were going to eat this sauce! I would have like the kick, though.
- 1/4 t salt
- 1 t of garlic powder
- 1 t of smoked paprika seasoning – I bought mine at Penzeys Spices. It’s not that easy to find in the local store. I did see Amazon sells it. Smoked Paprika is good to have on hand for these fun summer sauces!
Now, on to the sauce:
- In a large sauce pan, boil the water. Add the chopped rhubarb, and boil until the rhubarb becomes tender – a few minutes
- Take the rhubarb and water over to your food processor, and blend it until smooth
- Now, in the same sauce pan, add the oil and saute the onion until it is tender. Again – a few minutes
- Add the ketchup, brown sugar, syrup, vinegar, Worcestershire sauce ( who can pronounce that word?), mustard, Optional hot sauce, salt, garlic powder, smoked paprika and your pureed rhubarb and water sauce!
- Bring this sauce to a boil, stirring constantly, and then reduce your heat. Allow to simmer on low for about 5 minutes – uncovered
- Allow to cool slightly, and transfer this to the food processor, and blend until the onion is all pureed
- You’re done. Transfer the sauce to some mason jars for storing and pouring, and enjoy!
~Melissa – KidFriendlyThingsToDo.com – recipes, crafts, fun foods, party ideas, and fun things to do with your family!