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This tangy and complex Roasted Rhubarb Barbecue Sauce is just the thing to shake up your grilling lineup. Combining sweet, tart rhubarb with caramelized garlic and warming spices, it delivers layers of flavor that instantly brighten up anything from grilled chicken to veggie burgers. Every summer when fresh rhubarb pops up at the market, I can hardly wait to make a double batch and tuck jars away for every barbecue and rainy day dinner.
Last June after a bonfire cookout, my neighbors tried this sauce on pulled pork and now they text every spring asking if it is back in my fridge yet. The pop of tartness really does add something unforgettable.
Ingredients
- Chopped rhubarb: In big pieces for a chunky texture and bright tang, look for stalks that are deep red and crisp
- Garlic cloves: Whole, which roast into sweetness. Fresh and firm cloves make the biggest impact
- Water: Keeps everything blending smoothly, filtered for best flavor
- Balsamic vinegar: This brings a mellow acidity; aged balsamic adds deeper notes
- Brown sugar: Balances the rhubarb’s sharpness. Soft and slightly packed is perfect
- Ketchup: Classic BBQ base. Go with your favorite brand with no high fructose corn syrup
- Worcestershire sauce: Adds umami nuance and savory richness; check the label for a short ingredient list
- Chili powder: Rounds out the sweetness and brings a whisper of heat; buy a fresh jar for maximum kick
- Cinnamon: This surprises you with warmth; choose good quality ground cinnamon
- Cayenne pepper: Just a pinch for a little background heat; adjust to your spice preference
- Salt and black pepper: Enhances every layer of the sauce; cracked black pepper is my go-to
Step-by-Step Instructions
- Prepare the rhubarb and garlic:
- Wash the rhubarb under cool water and trim off any leaves since they are not edible. Chop the stalks into thick pieces. Lay whole peeled garlic cloves on the same tray.
- Roast the vegetables:
- Preheat the oven to a hot 425 degrees. Line a baking sheet with foil and generously spray with nonstick spray. Spread rhubarb and garlic out in a single layer. Roast for 15 to 20 minutes. You want the rhubarb slumping and the garlic soft with caramel spots.
- Puree the roasted vegetables:
- Once cool enough to handle, transfer all the roasted rhubarb and garlic into a food processor or blender. Add one cup water. Blend until you have a thick smooth puree. Pause once or twice to make sure everything is scraping down toward the blades.
- Simmer the sauce:
- Pour your puree into a medium saucepan. Stir in balsamic vinegar, brown sugar, ketchup, Worcestershire sauce, chili powder, cinnamon, cayenne, plus a pinch each of salt and pepper. Taste for seasoning. Add a splash of water if you want a looser sauce. Set the pan over medium low heat and bring to a bubbling simmer.
- Cook down the sauce:
- Keep the heat low and let the sauce simmer for 10 to 15 minutes. Stir every couple minutes so nothing sticks or scorches. This is when the flavors mellow and blend together perfectly. The sauce should develop a glossy sheen and thicken just a little.
- Cool and store:
- Take the pan off the heat. Let the sauce cool down fully before pouring it into jars or storage containers. Keep it in the fridge where it will easily last up to two weeks.
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I am always amazed by the flavor transformation once the rhubarb roasts up—it goes from lip puckering tart to sweet and mellow with just enough fruity backbone. This sauce sparked a family kitchen dance party the night we realized how good it was on grilled portobello mushrooms.
Storage Tips
Keep the sauce refrigerated in any clean glass jar or sealed container and it will stay fresh for up to two weeks. If you want it to last even longer, you can freeze the sauce in small portions—ice cube trays work great for this—then stash the cubes in a bag to thaw as needed. Just avoid canning with this recipe since the acidity and sugar ratios are not tested for safe preservation.
Ingredient Substitutions
Swap the brown sugar for honey or maple syrup for a different sweet note, if that is what you have. If you do not have balsamic vinegar, try a mix of apple cider vinegar and a tiny splash of molasses. Vegan Worcestershire substitutes well for the classic and gives the same umami punch. For a spicier take, use smoked paprika instead of plain chili powder.
Serving Suggestions
This sauce is magic on grilled chicken or pork, but do not stop there. Spread a spoonful atop burgers or veggie patties, or use it as a dip for roasted potatoes. Toss with shredded jackfruit for a plant based barbecue treat or drizzle over pizza instead of tomato sauce. I have even loved it as a quick glaze for roasted carrots or squash.
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With vibrant tartness balanced by sweet and savory notes, this sauce will quickly become a new favorite at your table. Try it once, and you will not regret it.
Frequently Asked Questions
- → What does rhubarb add to this sauce?
Rhubarb introduces a distinctive tart note that balances the sweetness and adds depth to the barbecue sauce.
- → Can I substitute another vinegar for balsamic?
Yes, red wine vinegar or apple cider vinegar brings similar acidity, but balsamic offers a deeper flavor.
- → How spicy is the sauce?
It has mild heat from cayenne and chili powder, but you can adjust the amount to taste for more or less kick.
- → Does this sauce work with grilled foods?
Absolutely. Its sweet-tart and smoky profile pairs well with grilled chicken, pork, or even vegetables.
- → How long does the sauce keep refrigerated?
Expect it to stay fresh in an airtight container for up to one week, allowing flavors to develop further over time.