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Seasonal Fresh Rhubarb is blended in a tangy & zesty Barbecue Sauce! Plus, see 7 more rhubarb recipes.
An easy Sauce & Glaze – terrific using on the grill and as a side sauce.

**A brush-on barbecue glaze/sauce for chicken**

Ah -my favorite Spring vegetable ~ Rhubarb is technically a vegetable, but is legally considered a fruit.
Rhubarb stalks are famous for their bright pink color and have a short season from April through June (maybe to early July if not too hot.)
Naturally tart – yet to let the flavor shine, you do not need to overload it with sugar or sweeteners, just enough to let the natural tartness shine through; that’t the point, right?

What does Rhubarb taste like?
Tart to the taste ~ an incredible ingredient to cook as the crimson color and heady perfumy scent stands out.
Rhubarb is one of those flavors that is deliciously addicting. For those of you who have experienced it’s earthy yet tangy taste – it can not be compared to any other fruit!

Rhubarb is famously paired with strawberries, yet in this bbq sauce, I’m adding a bit of raspberries.
If you want to ensure your cooked rhubarb has a pink color, select stalks that are as pink or red as you can find.

A use for rhubarb that has nothing to do with pie! I love cooking with rhubarb in a savory way! See all my Rhubarb Recipes below!

A fruity Barbecue Sauce does not need to be loaded with sugar to be flavorful. Homemade is better ~ no unwanted preservatives and flavorings!

This recipe is a pure celebration of Spring! Rhubarb is abundant, this big, old-fashioned plant sports gorgeous pink stalks with ruffled green leaves (although leaves are not edible.) My love for rhubarb goes back to my grandparent’s fruitful garden in Long Island, NY where it thrived. Stewing it was a memorable preparation I enjoyed as where flaky pies studded with strawberries. Botanically a vegetable, it is called a “pie plant” and considered a fruit – mostly showing up in jams and lovely pies. Creative chefs and cooks praise it’s rich jewel color and sharp, tangy-sweet essence. When roasted in the oven, it holds it’s shape, on the stovetop it falls apart quickly.

This recipe: Really Amazing Rhubarb BBQ Sauce ~ is made with all natural ingredients. From a sauté to a simmer, the ingredients are then simply blended with a blast of tangy rhubarb flavor.

It’s not overly sweet like all bottled commercial varieties, most with an innumerable amount of preservatives.
The ingredients are: shallots (they have a rosy color), garlic, tomato sauce (not ketchup, I dislike “natural flavorings” so many have, and it’s too concentrated with sugar), vinegar, coconut palm sugar (organic and low in glycemic index), honey, apple cider vinegar, dijon mustard, ground cloves (lends a bbq flavor), chipotle in adobe sauce – for a hint of heat, raspberries (for natural sweetness) and of course fresh-cut rhubarb!

The uses are endless especially as it is Grill Season!
I brushed some on my grilled chicken which I generously sprinkled with fresh rosemary when it was mostly cooked through. The bbq sauce made a nice glaze – and I also served the grilled chicken breasts with some extra rhubarb bbq sauce on the side.
Try it on many proteins; perfect for salmon and thicker fishes, shrimp, a glaze for grilled or stir-fried vegetables, tofu and tempeh.

The Rhubarb bbq sauce can be a base for richer sauces – try swirling cold butter into the warm sauce – or add zip to your vinaigrettes by adding a few tablespoons!

As you can see – I’m crazy for rhubarb! Get your fix…