Rhubarb Barbecue Sauce – On Pork Chops

A Sweet n Sour Chunky Style Barbecue Sauce made from Rhubarb #nightshadefree #rhubarb #barbecue #grilling #sauce

Preserving a Bumper Rhubarb Crop

The daylight hours are shortening and I have picked the last bunch of rhubarb from my very productive plants. Since I’ve been busy making  jam, pickles, and preserving right now I was also in the right frame of mind for doing something special with the last of the rhubarb. Not that Rhubarb and Strawberry jam or Rhubarb Muffins aren’t special, I just wanted to try something…new. I’ve never made my own barbecue sauce before and I was thinking that maybe the tartness of the rhubarb might bring something special to a home made sauce. After a quick google search I found out I wasn’t the only one who thought so. This made my decision to try making my own Rhubarb Barbecue Sauce an easy one.

Tomato Free Barbecue Sauce

This recipe also uses no tomatoes (for you tomato free people out there) and doesn’t rely on using ketchup, which many recipes do. I think that’s cheating.

I’m not going to show you lovely pictures of bubbling brown goo because that is what the barbecue sauce looked like while it was cooking on the stove. Plus we all know what rhubarb looks like right? (read: I forgot to take a before and during shot!). I’ve been dreaming up ways to use this slightly spicy and sweet, tart barbeque sauce.  I thought it would go with pork best of all so I had hubby grill me up some pork chops and slather the sauce on while they were grilling. He doesn’t always do such a photogenic job while barbecuing but since I told him these were for a blog post he upped his game a bit.I’m not sure what to do with the sauce next but thought of pulled pork are running through my head. Do you ever get a dish in your mind that won’t leave until you make it?A perfectly grilled pork chop with rhubarb barbecue sauce

Plus…a thought about the word ‘Barbecue’.  I’ve always thought that there was a Canadian and an American spelling of the word like there are for so many other words (neighbour/neighbor). Sometimes I just assume that the computer spell checker is just biased towards American spelling but today I actually looked this up because it intrigued me. It seems that the shortening of the word Barbecue to BBQ confuses some people (myself included) into thinking that there is an alternative spelling to the word and it includes a ‘q’ as in Barbeque. So now we know the presence of a ‘q’ in place of ‘c’ in the word Barbecue is not correct.

A Sweet n Sour Chunky Style Barbecue Sauce made from Rhubarb #nightshadefree #rhubarb #barbecue #grilling #sauce

Get Saucy with Dish ‘n’ the Kitchen:

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Rhubarb Barbecue Sauce 

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Rhubarb Barbecue Sauce

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0.0 rating
  • V
  • VG
  • GF
  • DF
A tomato-free sweet and spicy barbecue sauce, perfect for slathering onto pork chops. Makes 6 cups.
  • Difficulty:Easy
  • Prep Time:30 mins
  • Cook Time:45 mins
  • Serves:6
  • Freezable:Yes

Nutrition per portion

  • Calories 65
Ingredients
  • 4 stalks fresh rhubarb; trimmed and chopped
  • 1 (12 fl oz) can cola
  • 1 tsp almond flavouring
  • 1 cup apple cider vinegar
  • 1 sweet onion; chopped
  • 1 cup brown sugar
  • 1/4 cup Crosby’s molasses
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 star anise
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon garlic powder
Method
  1. Combine all ingredients in a saucepan; bring to a boil, and reduce heat to low.
  2. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often to prevent the sauce from scorching.
  3. Cool the sauce, then place into a blender, pulse a few times to get the sauce moving before leaving it on to purée. Purée in batches if necessary until you achieve a smooth sauce.
  4. Use immediately for grilling (try it on pork chops or chicken) or preserve the sauce in jars for later using the hot water bath method.

 

 

9 comments

  1. Dale

    New indeed. A great idea for an intriguing ingredient. You’ve inspired me. 🙂

    1. dishnthekitchen

      Thanks Dale!
      BTW what did you do with the kohlrabi? I have two sitting on my counter right now. I’m thinking fritters 🙂

      1. Dale

        Ha! Hold tight. Recipe is coming on Saturday. 🙂

  2. Sheryl @ Flowery Prose

    Love this idea! I have some frozen rhubarb – I imagine I could use it if I made sure it was drained well after thawing.

    1. dishnthekitchen

      yes, that would be a good idea. It also has a long cooking process so you could just lengthen that and it would work too.

  3. thebrookcook

    What a great new way to use rhubarb- wonderful!!

  4. foodisthebestshitever

    Ah you did it! Looks damn fine, my friend!! 🙂

  5. cheri

    What a great way to use rhubarb, I bet it is delicious!

  6. mdivadomestica

    Must try it! Sounds delicious!

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