Let me explain something to you: this is the ONLY barbecue sauce you will ever need. Since this is summertime and my rhubarb is still growing like crazy, it’s the perfect time to smother everything in sauce. In fact, I would quite possibly eat my elbow if it was dipped in this smoky sauce.
There are probably a bajillion barbecue sauce recipes online. What makes this one different? Besides the fact that I can’t put down the spoon while “testing” the sauce right from the pan? There is a subtle sweetness and distinct smokiness. Just the right amount of garlic and heat, and the tiniest crunch from onion. Rhubarb gives tang and texture. A perfect combination!
Fresh or frozen rhubarb — doesn’t matter. But if you need some fresh, give me a call. My plants are happy over-achievers. During the relatively brief rhubarb season, regular watering, picking and removing seed stalks keeps the plant in production mode until mid-July. Toss the rhubarb leaves onto the compost pile – or into the woods, as I do – and rinse the stalks well. Roughly chop the stalks and freeze in amounts you know that you’ll use. I freeze in 2 cup and 4 cup bags, because that’s how I cook. When using frozen rhubarb in a recipe, just thaw it in the refrigerator for a couple hours.
This sauce is super-simple to make, but taking it slow will result in a richer sauce. Gently simmer rhubarb in water for about 5 minutes, or until tender. Pour all of that into the blender.
Then using the same pan, heat oil over medium heat. Add the onions and turn the temp to low — I use level 2 on my induction cooktop. Cook the onion “low and slow” for at least 10 minutes, until tender. Then add the garlic for another 5 minutes, not allowing either to brown. Dump that into the blender, too, and process until basically smooth.
The rest is so easy: Add all the ingredients – except for liquid smoke and bourbon – back into the saucepan and simmer over low heat for a couple minutes so all the flavors can mingle happily. Then, once you’ve added liquid smoke and bourbon, let it come to a quick boil. That’s it! Remove from the heat and allow it to cool enough to sample. Adjust the heat, smokiness, and saltiness according to your personal taste.
Use on pulled pork, cooked chicken, topping a burger, or instead of pizza sauce. No kidding! This will make your tongue sing!
Smoky Rhubarb Bourbon Barbecue Sauce
- Total Time: 30 minutes
- Yield: 6 cups 1x
Description
More flavour than you can imagine!
Ingredients
2 cups rhubarb (fresh or frozen) cut into 1″ pieces
1 cup water
1 large yellow onion, chopped
1 large red onion, chopped
1 Tbsp oil
6 cloves garlic, minced (about 1 1/2 Tbsp)
1 cup ketchup
1 cup packed brown sugar
1/4 cup molasses
2 Tbsp worcestershire sauce
1 Tbsp apple cider vinegar
5 dashes hot sauce (such as Frank’s Red Hot), or a generous squirt of sriracha sauce
1 tsp salt
1/2 tsp pepper
1/4 to 1/2 tsp cayenne pepper
1/4 cup bourbon
1/2 tsp liquid smoke, or to taste
Instructions
In a large saucepan, bring rhubarb and water to a boil. Simmer for 5 minutes, or until tender. Pour mixture into a blender.
In the saucepan, heat oil. Sauté chopped onion over low heat until tender, about 10 minutes. Add minced garlic and cook another 5 minutes, not allowing either to brown. Add to the blender. Blend until smooth.
Return mixture to the saucepan and add sugar, ketchup, molasses, worcestershire sauce, apple cider vinegar, hot sauce and/or sriracha, salt, pepper, and cayenne. Simmer over low heat for 5 minutes.
Stir in bourbon and liquid smoke. Bring just to a boil, then remove from heat. Taste and adjust seasoning to your liking. Store in the refrigerator.
Notes
Serve on pork, chicken, beef, or as pizza sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
