This scrumptious rhubarb maple barbecue sauce is made with fresh local rhubarb, and flavourful ingredients that takes it to the next level! It’s rich, bold and a tangy taste that has you smacking your lips 🙂
When we think of rhubarb we automatically think of desserts, and sweet treats, but rarely does a savory recipe come to mind. Well, in this case, the star of this dish is the Maple Syrup Rhubarb Sauce. I was pleasantly surprised how delicious and flavourful the chicken was, and I highly recommend you try it!Â
Use this Rhubarb Maple BBQ Sauce to baste beef, lamb, fish, tofu and pork.Â
Simple ingredients:
BBQ Sauce:Â
- unsalted butter: I tend to use unsalted to control the amount of salt added in recipes
- shallot: a milder onion, and a popular one in many recipesÂ
- garlic: adds a pungent flavour that is a must, feel free to add another clove
- rhubarb: try to choose fresh to get the full rhubarb flavourÂ
- water: a little liquid added to begin cooking the rhubarb, and it will evaporate
- maple syrup: my go to sweetener and love the maple flavourÂ
- ketchup: add the kick and colour to the sauceÂ
- apple cider vinegar: my preference for a vinegar with the apple flavour
- Worchestershire sauce: adds a deep flavourÂ
- Dijon: adds depth and flavour
- ginger powder: compliments the rhubarbÂ
- chili powder: gives it a slight pungent flavourÂ
- Himalayan salt: necessary to bring out all of the flavours Â
Rhubarb Maple BBQ Sauce
Ingredients
Makes: 3/4 cup
- 1 tbsp unsalted butter
- 1/4 cup shallot, finely chopped
- 1 clove garlic, minced
- 1 cup fresh rhubarb, diced
- 2 tbsp water
- 3 tbsp maple syrup
- 1/4 cup ketchup
- 1 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1/2 tsp Dijon
- 1/2 tsp ginger powder
- 1/2 tsp chili powder
- 1/4 tsp Himalayan salt
Instructions
- In a small saucepan, over medium heat, melt butter, add onion, and sauté for about 1 minute, add garlic, and sauté for about 30 seconds, long enough for the garlic flavour to release. Then add rhubarb, and water, then cook at lower temperature for about 10 minutes, long enough for the rhubarb to soften.  Â
- Then add maple syrup, ketchup, apple cider vinegar, Worcestershire sauce, Dijon, ginger, chili powder and salt.
- Simmer uncovered, stirring occasionally, until the flavours are well blended about 10-15 minutes and once the sauce becomes syrupy, remove from heat and set aside.
- Store in the refrigerator in an air-tight container for 7-10 days.
The end result of this barbecue sauce was exactly what I was hoping for and more! It is so delicious and the texture is a thick smooth sauce. I hope you give it try, you will want this rhubarb maple bbq sauce as a permanent condiment in your refrigerator.
