Seasonal Fresh Rhubarb is blended in a tangy & zesty Barbecue Sauce!
An easy Sauce & Glaze – terrific using on the grill and as a side sauce.
A fruity Barbecue Sauce does not need to be loaded with sugar to be flavorful.
Homemade is better ~ no unwanted preservatives and flavorings!
- 3 medium-large stalks fresh rhubarb (1 1/2 cups sliced)
- 2 teaspoons neutral oil*
- 1/3 cup shallots, peeled, 1/2″ dice
- 1 1/2 teaspoons fresh garlic, minced
- 1/4 ground cloves (don’t leave this out!)
- 1/8 teaspoon freshly cracked black pepper or about 4 grates of pepper mill
- 2 tablespoons coconut palm sugar (can use brown sugar)
- 2 tablespoons raw honey
- 1/2 cup chopped tomatoes in juice
- 1 teaspoon chipotle in adobe, minced (from can)
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1/3 cup fresh raspberries (can use frozen)
- 1/4 cup filtered water
- 1/4 teaspoon sea salt
Wash and dry the rhubarb, slice 1/2 inch thick and set aside.
Add oil to a 8 inch skillet and set to medium-low heat.
Add shallots and sauté for 5 minutes until softened, but not colored, stirring from time to time. Add garlic, cloves, pepper, sugar and honey. Bring to a boil, then reduce to a simmer; cook one minute.
Add tomatoes and their juice, chipotle, vinegar and dijon mustard – and cook 2 minutes to incorporate the flavors.
Add the cut rhubarb, raspberries and 1/4 cup water; bring to a boil, then turn down to a simmer and cover. Cook until the rhubarb is softened – three minutes.
Uncover and cool 5 minutes. Add 1/4 teaspoon of sea salt and puree in a small 4 cup food processor. Puree as you like – very creamy or a little chunky.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
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!
See BLOG for many photos and information. PLUS many more Rhubarb Recipes!
This recipe may not be reproduced without the consent of its author, Karen Sheer.
See my CATALOG OF WELL TESTED RECIPES HERE:
Makes: about 1 1/2 cups