I have seen so many scrumptious desserts made with big chunks of rhubarb, but they just do not speak to me. I am not much of a pie person or one to eat cooked fruit, so I am continually looking for new ways to use rhubarb. In the past, my favorite way to savor the rhubarb of the season, was with a margarita, until I discovered RHUBARBECUE sauce!
It is the perfect blend of the sweet rhubarb and tangy barbecue that you are used to, all mixed into one luscious sauce! AND it even offers up a delicious juice (that can be saved for future margaritas if needed). We used our rhubarbecue sauce on a set of pork spare ribs and I can tell you – THEY. WERE. AMAZING!
My two and five year old gobbled these ribs up in seconds. I can’t wait to try these on every other grilling meat possible this summer, it was that good. Because of the acidity in the vinegar in this recipe, you could definitely can this rhubarbecue (isn’t that just FUN to say) sauce to enjoy all year long! I have included instructions for the canning how-to at the bottom of the recipe.
Without further ado – here is the recipe. My next rhubarb conquest – RHUBARB Brownies, yes please!
P.S. Here is the link to the rhubarb margarita recipe here. This was my OLD blog.
Ingredients
Method
- Combine chopped rhubarb and strawberries in a saucepan. Cover with water. Bring to a boil and simmer for 8-10 minutes.
- Drain rhubarb-strawberry mixture (save the juice) and return the mash to a blender to blend smooth.
- In the same saucepan, heat 2 tablespoons of olive oil and cook onions until translucent, 4-5 minutes. Add all remaining ingredients and rhubarb-strawberry mash. Simmer for 35-40 minutes. Brush onto meat of your choice and enjoy!
- *** Because of the vinegar in the recipe, you could definitely can it! Ladle into mason jars, leaving 1/2 inch headspace at the top. Clean jar rim and scew lid and band on. Place jars in a water canner and bring to a boil. Process for 15 minutes. Remove from water and cool completely before storing.
