Last summer I made a delicious Peach-Bourbon BBQ Sauce. It was wonderful, but peaches don’t grow around here. With my goal this year to put up more local foods I was looking for another fruit BBQ sauce to make instead of the peach. When Kaela from Local Kitchen posted her recipe for Rhubarb BBQ Sauce I was doubly excited – 1st I love rhubarb & 2nd that’s something that grows well in Montana! The recipe was added to my {To Make List} and then it was just a waiting game until the rhubarb was ready.
Assembled ingredients.
{Recipe} Rhubarb BBQ Sauce
(adapted from Local Kitchen)
Yield – 2 pints + 3 half pints
3 lbs rhubarb, cut into 1″ pieces
1 small red onion (3/4 cup), diced
2 cups raisins
1 habanero, seeded & diced
2 cups brown sugar
3/4 cup honey
3/4 cup cider vinegar
1 tsp cinnamon
1 tsp allspice
1 tsp ground ginger
1 tsp sea salt
Place all of the ingredients into a large dutch oven. Bring up to a boil and then simmer for 20 minutes until the rhubarb is soft, stirring frequently. Remove from heat and blend with an immersion blender or blend in batches in a blender. Place sauce back into pot and simmer until thick. Ladle into sterile, hot canning jars. Put on lids & rings and process in a hot water bath for 15 minutes (for 5k’ elevation). Let cool and check seals.
It really is finger licking good!
Oh this sounds great and I’m also thinking peach and bourbon grow around here, OK just peaches.
Ok, but the real question…is it good?? I’d love to make this but want to know if it’s comparable with the globby store bought kind. Have you tried sweet and sour sauce with rhubarb yet? I need to find that recipe again. -Anna in Alaska
Anna, I REALLY like this BBQ Sauce! I’ve used it on ribs and a dipping sauce for chicken. It isn’t too tart and think almost everyone would love it. I have not made a rhubarb sweet & sour sauce, if you find it please share the recipe. I’m a fan of all things rhubarb