This fruity not-too-sweet Barbeque Sauce is a refreshing change from the all-too-familiar heavy, smoky variety. Don't let rhubarb season pass you by!
Because you will want to freeze some to enjoy year round! Trust me....
What Makes This Recipe Special?
- Rhubarb and strawberry are a classic combination. You won't be able to put your finger on either flavour alone in this sauce but they make a fruity sweet/tart note.
- Most people who have made this say they didn't make enough!
- Besides the rhubarb and strawberries there are other typical BBQ sauce ingredients that you likely have on hand. And...no liquid smoke to be seen!
- The Bourbon adds a depth of flavour that is a familiar player in the BBQ varieties.
Ingredients & Substitutions
- The recipe calls for a good amount of rhubarb and strawberries so this is best made in season when you can get them fresh. If you find them frozen they would still work but you might have to simmer the sauce longer to reduce the excess juices.
- Bourbon and red wine add a depth of flavour. If you don't want to use alcohol then you could replace them with 1 cup of liquid, perhaps tomato juice or gingerale. (I have not tried these subsitutions myself).
- See the recipe card for list of full ingredients and measurements.
- Other than that - normal BBQ ingredients from your pantry.
How to Make Rhubarb Barbeque Sauce
There are 3 steps to making this sauce.
- You will simmer the rhubarb and strawberries until they are soft enough to mash.
- You will saute the onion and then add the savoury ingredients. After they simmer for a bit you will add the rhubarb and strawberry mash and simmer to meld the flavours.
- Let the mixture cool and use it like any BBQ sauce.
- The recipe makes about so plan to freeze some for future use. Alternatively reduce the recipe.
What Do I Serve It With?
I had this originally on Baby Back Ribs but it would go well on chicken or pork tenderloin. It would be a great topping for turkey burgers!
Anywhere you would use BBQ sauce you could use this.
I may have to make a new category called 'Life Changing Recipes' to file this Bourbon Rhubarb BBQ Sauce under!
Related Recipes
FAQs
Yes, you can. You will have to simmer the fruit a few minutes longer to make up for the time for the fruit to warm up.
I have not done this but Bernadin has a recipe to water bath a peach BBQ sauce so I think you could follow their instructions.
If you don't want to use alcohol in the recipe you can substitute another cup of liquid. You could use tomato juice or ginger ale but the depth of flavour won't be quite the same.
Bourbon Rhubarb BBQ Sauce
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
- 3 cups fresh or frozen rhubarb sliced See Note 1
- 2 cups strawberries hulled and halved
- 3 Tbsps olive oil
- 1 medium onion
- 1 cup brown sugar
- ¾ cup ketchup
- ½ cup red wine
- ½ cup bourbon
- ¼ cup soy sauce
- ¼ cup honey
- 2 Tbsps Worcestershire sauce
- 2 tsps garlic powder
- 1 teaspoon crushed red pepper flakes `
- 1 teaspoon ground black pepper
Instructions
- Add rhubarb and strawberries to a large pot. Cover with water and bring to a boil. Cook uncovered 8-10 minutes until rhubarb is tender. Drain fruit and mash while hot.
- Heat 1 tablespoon oil in the rhubarb/strawberry pot. Add onion and cook 5 minutes. Add the remaining ingredients, except rhubarb/strawberry mixture) and stir to combine. Add Rhubarb/strawberry mixture, bring to a boil. Reduce heat and simmer 15 minutes.
- Allow mixture to cool and use like any BBQ Sauce. Sauce will keep 1 week sealed in the fridge. Freeze any extra for future use.
Notes
- If using frozen fruit measure while frozen. Boil 2-3 minutes longer to ensure frozen fruit is tender.
- If you want to avoid the use of alchol replace it with a cup of liquid like tomato juice or gingerale.
Elaine Marr
OH MY HEAVENS……..
I made this BBQ sauce with my fresh Rhubarb and it is wonderful.
Ribs or Sausage both work well.
The only down side was that my guests wouldn’t leave unless I gave them a jar to take with them.
This recipe is definitely a keeper.
thewineloverskitchen
Glad you liked it Elaine!