Rhubarb Barbeque Sauce Recipe - Allrecipes.com
Rhubarb Barbeque Sauce Recipe
  • READY IN ABOUT hrs

Rhubarb Barbeque Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
  2. Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.
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Reviews More Reviews

Most Helpful Positive Review
May 19, 2013

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.

 
Most Helpful Critical Review
Jun 02, 2014

I did not care for this recipe.

 

9 Ratings

May 15, 2013

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’.

 
Jul 07, 2013

Omg!! What a fabulous taste this has. I am tired of desert's made with rhubarb. This is the BEST sauce ever and so easy!! I'm a Canadian who now lives and is a citizen of the good old USA. My Canadian friends think it tastes like HP sauce and the Americans think it tastes like Lea & Perrins steak sauce!!! Wow again yummy!! I used Dr Pepper for the almond taste! Try it! You'll live it too!

 
Jul 27, 2014

Awesome! I don't usually write reviews but after making this recipe I had to. With a big patch of rhubarb, I was getting tired of pies,and jams and thought I would give this recipe a try. I didn't use the smoke, and used paprika rather than chipotle, because it was what i had. It's so good my husband went out and bought chicken to BBQ so he could use the sauce. (I just caught him dipping his fingers in the sauce :-)

 
Jul 21, 2014

Very tasty way to use up some rhubarb! I left out the allspice and chipotle powder because I didn't have any on hand and instead added a generous sprinkle of cajun powder and paprika. I also used about 8 stalks of rhubarb because mine is quite skinny. We love to eat this on eggs and as a dip for steak.

 
Sep 04, 2013

Fantastic !!! What a refreshing change from traditional BBQ sauce ! I didn't have clove or chipolte pepper so I omitted that and added just a dash of Liquid Smoke. I've used this sauce on Salmon, chicken and veggie burgers. Thank you SO much, an absolute keeper.

 
Jul 14, 2013

I'm super excited to try this on food. We just got done making it without the liquid smoke (didnt have any on hand)it was a little sweet so we added a 1/4 t. of dried habanero after we blended it and brought it back to a boil to thicken it up a little more to can it. We also doubled the recipe to share with family and friends. Thanks so much for a great alternative to rhubarb pies. To hot to turn the oven on today so this was a perfect way to use up our fresh rhubarb.

 

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Nutrition

  • Calories
  • 53 kcal
  • 3%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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