"Since my stepmother is allergic to tomatoes, I needed a good barbeque sauce that has no tomato. So here I am depending on the rhubarb to give me that tang. Makes a unique sauce. Add the liquid smoke flavoring if you aren't grilling with real smoke." — Mike McLane
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fresh rhubarb, trimmed and chopped
1 (12 fl oz) can
almond-fruit flavored soda (such as Dr Pepper®)
apple cider vinegar
sweet onion (such as Vidalia®), chopped
ground black pepper
ground dried chipotle pepper
liquid smoke flavoring
Okay, I really like this. I used Pepsi Max and 1/4 teaspoon almond extract. Used smoked chipolte hot sauce in place of powder. Skipped the liquid smoke and added 1/2 teaspoon smoked paprika. I thickened it a bit after I pureed the sauce with about 1 Tablespoon of cornstarch disloved in a small amount of the sauce. Stirred into remaining sauce, heated until just to start to boil and thicken. Stir constantly to prevent burning.
I love a tangy, vinegar based bbq sauce. I love rhubarb and enjoy trying it in a new way every year in addition to the old favorites. This, is totally going to be an old favorite.
I did not have Dr pepper or Worcestershire sauce on hand so I used a can of Pepsi and red wine vinegar instead. Delicious! Tangy, but not overpowering. Excellent on pulled pork sandwiches. I must stop at the store tonight to pick up some more rhubarb as well as the correct indigents to make more of this wonderful sauce for canning and use throughout the summer.
Thank you so much for a completely different use and way of looking at the ‘pie plant’.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Barbeque Sauce
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 3
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