Rhubarb BBQ Sauce

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

apple cider vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

Red wine vinegar adds a different flavor profile.

ketchup

🥗Healthier: homemade ketchup

💰Cheaper: tomato paste

Homemade ketchup can be lower in sugar.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chili powder

Chili powder can provide a similar heat.

Pull out the flower stocks from the rhubarb plants and compost the flowers and leaves.

Harvest about 2/3 of each rhubarb plant, leaving the middle ones to keep growing.

Wash and cut the rhubarb into small pieces, removing the ends and chopping into half-inch chunks.

Measure the chopped rhubarb, which should be about 4 cups.

Chop 2 whole red onions into small pieces for quick cooking.

Turn a pan onto medium-high heat and add 2 tablespoons of vegetable oil.

Add the chopped onions to the pan and sprinkle with about 1 teaspoon of salt to help them cook faster.

After a couple of minutes, turn the heat down to medium-low and add 2 tablespoons of garlic, sautéing for about a minute to avoid burning.

Add the 4 cups of rhubarb to the pan, ensuring no toxic leaves are included.

Pour in 1/2 cup of water, 1 can of tomato paste, 2 tablespoons of Worcestershire sauce, 2 tablespoons of maple syrup, 2 tablespoons of Dijon mustard, 1 tablespoon of yellow mustard, 1/2 cup of apple cider vinegar, and 1 cup of brown sugar.

Add 1 teaspoon of cayenne pepper, 1 teaspoon of chili powder, 2 teaspoons of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of salt, and 2 tablespoons of black pepper, then mix well.

Turn the burner down to medium-low and let the mixture simmer for 30 to 45 minutes until everything is soft and the sauce is thick.

After about 25 minutes of simmering, use an immersion blender to blend the sauce until mostly smooth, leaving some texture.

Taste the sauce and adjust seasoning if necessary, then turn off the heat and let it cool.

Jar the sauce in a clean mason jar and store it in the fridge, where it should last for a couple of weeks, or freeze it for up to 6 months.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens