With plenty of fresh rhubarb, smoky chipotle peppers and just a little time, you could be enjoying this rhubarb BBQ Sauce on all your favourite summer barbecue recipes!
It seems we had a slow start to summer around here in Newfoundland so all our veggies and whatnot are a little behind schedule.
This year, hubby and I are growing turnips and cabbage for the first time so it’s super exciting to see those coming up. We’re so pumped about growing our own vegetables that hubby is even putting in another planter so we can grow even more next year. Do you grow anything in your garden? I’d love to hear about it!
So, while rhubarb season may be in the past for some people, I was lucky enough to get another harvest and wanted to share another easy rhubarb recipe with you guys, specifically chipotle rhubarb BBQ sauce!
And, no worries, if you can’t get access to fresh rhubarb, frozen will work too!
I’m all about sweet, savoury and salty combos so this smoky rhubarb sauce is right up my alley. It’s awesome with BBQ but, truthfully, I’m such a sucker for it with fries … or maybe just fries, in general!
If you are a fan of easy homemade BBQ sauce, you may also enjoy my blueberry BBQ sauce!
- Rhubarb (of course)
- Olive oil
- Aromatics, like onion and garlic
- Tomato paste to add richness
- Ketchup for the base
- Chipotle peppers in adobo sauce for a little heat
- Brown sugar for some sweetness
- Cider vinegar for some acidity and tang
- Worcestershire sauce, salt and pepper for seasoning
- Water to loosen
How to Make Rhubarb BBQ Sauce
Full details are in the recipe card below, but here are the basics:
Cook some diced onion in a little olive oil until softened. Then, add garlic and cook for a minute or so. Finally, stir in some tomato paste.
Next, stir in rhubarb.
Add remaining recipe ingredients, stirring to coat. Bring to a simmer, cover and set to your stovetop’s lowest setting. Check on and stir every 5 minutes or so to ensure nothing is sticking.
This mixture will be thick, especially at first, but will thin out as the rhubarb releases its juices.
Tip: Use your judgement. If you feel that the sauce is reducing too quickly and the rhubarb is still hard, add a splash of water. And, if you add too much water, you can always cook out.
Once you’ve reached your desired consistency, remove the BBQ sauce from the heat. If you want things thinner, add a little water.
Allow the rhubarb BBQ sauce to cool a little and then process with a food processor.
Place cooled sauce into a couple of smaller jars (or one larger one) and refrigerate. This homemade BBQ sauce will thicken upon cooling, so you can thin with additional water if you like.
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Can I Use Frozen Rhubarb?
You sure can!
Just ensure you measure the rhubarb in its frozen state because when it thaws you will get more in a cup (because it’s softer).
I used about 3.5 cups of fresh (or one pound)
Can I Freeze BBQ Sauce?
Totally! You can freeze using any of these methods:
- Portion cooled BBQ sauce into vacuum sealer bags and seal. Then, freeze
- Place into an ice-cube tray and freeze
- Scoop onto a wax paper lined baking sheet and freeze into little ‘blobs’. Once hardened you can place into freezer-safe bags or freezer-safe containers and keep frozen until ready to thaw and use (this is my personal fave)
- Simply store in a freezer-safe container
Whatever method you use, ensure you label and date your container so you know what it is later. Freeze for up to 3 months. Simply thaw when ready to enjoy.
Uses for this Homemade Rhubarb Sauce
- This is a delicious BBQ sauce for ribs!
- Pork chops
- Pulled pork
- Veggie kabobs
- French fries or wedges
- Mix into mayo for a delicious condiment
- And pretty much anything that you would use regular barbecue sauce for
Use only rhubarb stalks. Rhubarb leaves are POISONOUS. Discard those!
Use a heavy-bottomed pot! I love using my enameled Dutch oven for recipes like this.
Don’t start making this rhubarb BBQ sauce and leave it. It is quite thick and can burn easily if left unattended.
Speaking of thick, you can easily thin out with water. Everyone has a different preference of consistency so just do what works for your taste buds.
This recipe yields quite a lot (about 3.5 to 4 cups). You could easily half if you like.
Taste your chipotle peppers before adding to the sauce. Brands and chipotles can vary in their heat level. You may want to add less (or more) depending on your preference.
If you want more of a tang, add another tablespoon or so of cider vinegar.
More Easy Rhubarb Recipes
Hope you love this easy rhubarb BBQ sauce as much as we do!
If you make this chipotle BBQ sauce, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Chipotle Rhubarb BBQ Sauce (easy and delicious)
- 1 tablespoon olive oil
- 1 yellow onion , peeled and diced
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 3.5 cups rhubarb stalks , cut into 1 to 1.5-inch chunks (about 1 pound)
- 1 cup ketchup
- ½ cup chipotles in adobo sauce (about 6 chipotle peppers and 2 tablespoons of adobo sauce)
- ⅓ cup brown sugar
- 2 to 3 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup water (plus more if you want a looser consistency)
- Heat olive oil In a heavy-bottomed pot (about 12-inches in diameter) over medium heat.
- Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute. Stir in tomato paste and cook 1 minute.
- Stir in rhubarb and remaining ingredients. Bring to simmer, reduce heat to lowest setting, cover and cook 15 to 20 minutes, checking on and stirring every 5 minutes to ensure nothing is sticking.
- Once rhubarb has softened and you've reached your desired consistency, turn off heat. Thin with more water, if you like.
- Let cool for about 10 minutes or so and place in a food processor to process until smooth.
- Allow to further cool (jam will further thicken as it cools), portion into a storage jar, cover, store in the refrigerator and enjoy within 5 days or store in a freezer-safe container and freeze for up to 3 months (more details in body of post), thawing when ready to enjoy.Note: Mixture will further thicken as it cools so you could thin out with more water, if you like. Yields 3.5 to 4 cups.
- Use only rhubarb stalks. Rhubarb leaves are POISONOUS. Discard those!
- Use a heavy bottomed pot! I love using my enameled Dutch oven for recipes like this.
- Don’t start making this rhubarb BBQ sauce and leave it. It is quite thick and can burn easily if left unattended.
- Speaking of thick, you can easily thin out with water. Everyone has a different preference of consistency so just do what works for your taste buds.
- This recipe yields quite a lot (about 3.5 to 4 cups). You could easily half if you like.
- Taste your chipotle peppers before adding to the sauce. Brands and chipotles can vary in their heat level. You may want to add less (or more) depending on your preference.
- If you want more of a tang, add another tablespoon or so of cider vinegar.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.