Rhubarbeque Sauce
Bruce County winters are notoriously vile, and while admittedly this year was pretty mild it still feels like we have finally reached the light at the end of the six month long wind tunnel when the rhubarb was ready to be harvested.
I’ve always been a bit rhubarb obsessed. My grandma used to pick it from her garden and you would take a bite then dip it in sugar and repeat until you got through the stalk. Now that I am reflecting on this, I might actually just like sugar.
This year I was lucky to be gifted mountains of rhubarb from the gardens of two of my favourite people Alex and Elaine which has really made my spring. The first delivery turned into a very delicious but ugly AF birthday cake. Did I cry when the box closed on the top of the frosting and smooshed the shit out of it? No. Because I had done such a horrendous job piping that it really didn’t make a difference. Since then I have made three batches of Earl Grey and Rhubarb Biscuits, I think I need to make one more just to make sure they are extra perfect before making into the tiktok/reels feed.
So why make a rhubarbeque sauce? Because it’s delicious.
I’m sure you are aware that rhubarb is super tart which is why it is often combined with excessive amounts of sugar. The deep flavours of molasses in the brown sugar and, well, the molasses really balance the mouth puckering nature of the rhubarb and the mustard, garlic and shallots add depth and umami.
Prep?
The sauce can be made up to a week in advance.
Equipment
- Chefs Knife
- Cutting Board
- Medium Pot
- Heatproof Spatula
- Blender
Rhubarbeque Sauce
Course: All Recipes, Dinner, Garnishes, VegetablesDifficulty: Easy2
CupsIngredients
1lb Rhubarb
2 Shallots
2 Garlic Cloves
Olive Oil
2 Tbsp Tomato Paste
1/2 Cup Brown Sugar
2 tsp Fancy Molasses
2 tsp Dijon Mustard
3 Tbsp Apple Cider Vineagar
Salt
Directions
- Prep all of your produce by chopping the rhubarb into 1/2″-1″ pieces, roughly chopping the garlic and dicing the shallots.
- Heat a pot over medium and add a generous glug of olive oil, enough to coat the bottoms of the pot.
Add the shallots to the oil and stir frequently until they have softened before adding the garlic then stir constantly until fragrant.
Add the tomato paste and stir constantly until the colour has become a rich and deep red then add the molasses, dijon, apple cider vinegar, rhubarb, brown sugar and a generous pinch of salt. - Stir frequently to prevent sticking until the rhubarb has completely broken down and the sauce is thick and has reduced to 2 cups.
- Allow to cool before blending until smooth.
Notes
- If you prefer your barbeque sauce less sweet you can drop the sugar down to 1/3 cup.
