Rhubarbecue Sauce

Doubled ingredients, dried blueberries subbed for raisins

Doubled ingredients, dried blueberries subbed for raisins

I wanted to make barbecue ribs for the Fourth of July this year. But barbecue sauce is made from tomatoes and tomatoes are nowhere near ripe here in the Pacific Northwest. We’ve got plenty of rhubarb, though! So I made some Rhubarbecue Sauce. It’s pretty sweet and a little bit tangy with a really nice rhubarb flavor. It would be best with pork or chicken, but we had it with beef and it was good.

Rhubarbecue Sauce make 1.5 pints
3 cups rhubarb, roughly chopped (1 inch pieces or so)
1/3 c honey

Sauce cooking

Sauce cooking

1/3 c raisins
1/2 yellow onion, finely chopped
1/3 c vinegar – white, rice, or cider
1/4 t ground allspice
1/4 t ground cinnamon
1 T fresh ginger, minced
1/4 t salt

  1. Blended with an immersion blender

    Blended with an immersion blender

    Combine all ingredients in a medium saucepan.
  2. Bring to a boil and simmer for 20-30 minutes until desired thickness.
  3. Puree if desired.
  4. Store in refrigerator overnight to blend flavors.

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