Roasted Rhubarb Barbecue Sauce (Print Version)
# Ingredients:
→ Sauce Base
01 -
4 cups (approximately 500 g) rhubarb, coarsely chopped
02 -
3 cloves garlic, peeled
03 -
1 cup (240 ml) water, plus additional as needed
→ Seasoning and Flavour Enhancers
04 -
3 tablespoons (45 ml) balsamic vinegar
05 -
1/2 cup (100 g) brown sugar, packed
06 -
1/4 cup (60 ml) ketchup
07 -
1 tablespoon (15 ml) Worcestershire sauce
08 -
1 tablespoon (6 g) chili powder
09 -
1/4 teaspoon (0.5 g) ground cinnamon
10 -
Pinch of cayenne pepper
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 220°C. Line a baking sheet with aluminium foil and coat with non-stick spray.
02 -
Spread chopped rhubarb and garlic cloves evenly on the prepared baking sheet. Roast for 15–20 minutes until the rhubarb is softened.
03 -
Transfer roasted rhubarb and garlic to a blender or food processor. Add 240 ml water and blend until completely smooth.
04 -
Pour the rhubarb-garlic puree into a medium saucepan. Stir in balsamic vinegar, brown sugar, ketchup, Worcestershire sauce, chili powder, cinnamon, cayenne pepper, salt, and black pepper. Add more water as needed to achieve a pourable consistency.
05 -
Bring the mixture to a gentle simmer over medium-low heat. Cook for 10–15 minutes, stirring occasionally, until slightly thickened and flavours are integrated.
06 -
Allow the sauce to cool to room temperature before transferring it to storage containers. Refrigerate until ready to use.
# Notes:
01 -
Taste and adjust seasoning after simmering for optimal flavour balance.
02 -
For a smoother texture, strain the sauce before cooling.