Rhubarb Barbeque Sauce Recipe
A tangy homemade sauce for grilling
Yield: 16
Calories: 90cal
Cost: $10
Materials
- 1 cup rhubarb chopped
- ⅔ cup water
- 1 tsp. olive oil
- ½ cup Vidalia onion chopped
- 1 cup ketchup
- ⅔ cup brown sugar packed
- ½ cup dark corn syrup
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Dijon Mustard
- 1&1/2 tsp. hot pepper sauce optional
- ¼ tsp. salt
- 1 tsp. garlic powder
- 1 tsp. smoked paprika seasoning
Instructions
- In a large saucepan, 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 saucepan, 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
- Transfer the sauce to some mason jars for storing and pouring, and enjoy
Notes
Finding Smoked Paprika: 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
nutrition facts are only an estimate
Nutrition
Calories: 90cal | Carbohydrates: 23g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 265mg | Potassium: 111mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 0.3mg