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rhubarb bbq sauce in a mason jar. a spoon is being dipped into the sauce, show its thick and shiny texture.

tangy rhubarb bbq sauce recipe

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This sweet, subtly spicy rhubarb bbq sauce is my tangy twist on a classic! Ruby red rhubarb stems, sweet onion, savory soy sauce, and a blast of fiery fresh ginger simmer together–creating a richly hued sauce with tons of deep flavors.

  • Total Time: 1 hour 5 minutes
  • Yield: 1 quart 1x

Ingredients

Units Scale
  • 5 long stalks rhubarb (enough to yield 2 1/2 cups chopped)
  • 1 cup chopped sweet onion
  • 2 inch knob fresh ginger, (enough to yield 1/4 cup chopped)
  • Salt, to taste (use smoked salt if you have it!)
  • 2 tablespoons tomato paste
  • 1 clove garlic, peeled
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground allspice
  • Black pepper, to taste
  • 1 cup orange juice
  • 1/2 cup molasses
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 bay leaves

Instructions

  1. Rinse and roughly chop the rhubarb stalks, removing any brown or mushy parts as you do so. Peel your ginger root and roughly chop it as well. pink stalks of fresh rhubarb are being chopped on a wooden board.
  2. Combine the chopped rhubarb, onion, and ginger with a big pinch of salt (smoked salt adds great flavor if you have it!) in a lightly oiled pot over medium-high heat. Sauté for about 3-5 minutes, just until slightly softened.a mixture of chopped rhubarb, onion, and ginger being stirred in a shallow pot
  3. Stir in the tomato paste, garlic clove, smoked paprika, ground allspice, and black pepper. Cook for 2-3 minutes, just enough to cook the tomato paste a little bit, stirring almost constantly so that the tomato paste doesn’t stick. tomato paste and seasonings have been stirred into the rhubarb and onion, giving the mixture a red coloring.
  4. Stir in the orange juice, molasses, soy sauce, vinegar, and bay leaves.liquids have been added to the rhubarb and onion mixture, giving it a deep red brown coloring.
  5. Increase the heat to high and bring the mixture to a boil.the rhubarb bbq sauce mixture bubbling in a pot
  6. Reduce the heat to medium-low and let it simmer gently for about 45 minutes, stirring often, until the veggies are very soft and the sauce is thickened. Your rhubarb barbecue sauce will look a bit like chocolate sauce at this point! the rhubarb bbq sauce has taken on a thick texture and rich coloring, like melted chocolate.
  7. Remove from the heat and pick out and discard the bay leaves. Use an immersion blender to puree the sauce until nice and smooth, or transfer it to an upright blender if needed. If the sauce is too thick and not blending well, add a splash of water. If your sauce seems too thin, simply return it to the pot after blending and keep simmering on low until it reaches your desired consistency. smoothly blended rhubarb bbq sauce in the pot, with a reddish-brown coloring and thick texture.
  8. Taste and adjust seasonings to your taste–sometimes it needs a little more salt or vinegar at this point–then use your rhubarb bbq sauce right away or pack it into containers or jars! finished rhubarb bbq sauce is poured into a ball jar. the empty pot it was cooked in is in the background, and there is a blue striped kitchen towel next to the jar.

Notes

  • When prepping your rhubarb, be sure to discard any leaves or leafy bits (they are toxic if ingested!), then give the stalks a good rinse before roughly chopping them.
  • The easiest way to peel fresh ginger is to scrape it with a metal spoon, using quick, short strokes. The papery skin will peel and flake away. Feel free to trim any stubborn bits with a paring knife.
  • You can use either an immersion blender or upright blender to puree your rhubarb barbecue sauce. If using an immersion blender, make sure the sauce is in a deep enough pot or container that the head of the blender is completely submerged, otherwise it will splatter. If using an upright blender, let the sauce cool a bit first, then transfer it to the blender and make sure the lid is firmly in place.
  • Author: Kelly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: sauce
  • Method: stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 56
  • Sugar: 10.9 g
  • Sodium: 258.2 mg
  • Fat: 0.2 g
  • Carbohydrates: 13.4 g
  • Fiber: 0.8 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg

Find it online: https://crescentmoonkitchen.com/rhubarb-bbq-sauce/