Description
A tangy and slightly sweet rhubarb barbecue sauce made with roasted rhubarb, blended and simmered with spices for a unique condiment.
Ingredients
Scale
- 4 cups coarsely chopped rhubarb
- 3 cloves garlic
- 1 cup water plus more as needed
- 3 tablespoons balsamic vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1/4 teaspoon cinnamon
- Dash of cayenne pepper
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with foil and non-stick spray
- Place rhubarb and garlic on the pan and roast for 15 to 20 minutes until soft
- Transfer roasted mixture to a blender and puree with water until smooth
- Pour puree into a saucepan and add remaining ingredients
- Stir well and bring to a gentle simmer over medium-low heat
- Simmer for 10 to 15 minutes, stirring occasionally
- Adjust consistency with additional water if needed
- Cool completely and transfer to storage containers
Notes
- Makes about 2 cups
- Adjust spice level to taste
- Refrigerate for up to one week or freeze for longer storage
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Condiments
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 51
- Sugar: 10
- Sodium: 133
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 1
- Cholesterol: 0