Description
A unique and flavorful barbecue sauce that combines tart rhubarb with sweetness, perfect for grilled meats and veggies.
Ingredients
Scale
- 4 cups coarsely chopped rhubarb
- 3 garlic cloves
- 1 cup water (plus more, as needed)
- 3 tablespoons balsamic vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1/4 teaspoon cinnamon
- Dash of cayenne pepper
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and spray it with non-stick cooking spray.
- Place the chopped rhubarb and garlic on the baking sheet and roast for 15-20 minutes, until soft.
- Transfer the roasted rhubarb and garlic to a food processor and puree with 1 cup of water until smooth.
- Pour the puree into a saucepan. Add balsamic vinegar, brown sugar, ketchup, Worcestershire sauce, chili powder, cinnamon, cayenne, and salt and pepper. Mix well.
- Bring the mixture to a simmer over medium-low heat and let it simmer for 10-15 minutes. Cool before storing.
Notes
This sauce can be stored in the refrigerator for up to two weeks. For longer storage, freeze in ice cube trays.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 11g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg