I still have a bit of rhubarb in the fridge and plan to raid a friend’s patch on the weekend so I’ll have some in the freezer. When it’s snowing in February I like to make summer pies and pretend…
In the meantime I’m enjoying using up lots of fresh rhubarb and settling into the summer-ish weather that has finally come our way. My kids have been swimming in the river and the brook, they’re wearing shorts to school and I have stocked up on sunscreen.
But we haven’t pulled the barbecue out yet.
I love the idea of barbecuing but I lack talent and know-how. There is also the fear factor.
May be it was one too many half-cooked, half burned chicken legs at community barbecues while I was growing up. Although more than likely my aversion is related to the jury-rigged gas barbecues I grew up with.
Why is it the handy starter button always conked out?
We’d end up poking a lit match through the little hole in the side of the BBQ, and hope for the best.
There are videos on YouTube of people who do things like that.
As a result, I do a lot of “oven” barbecuing. Works for me.
Now let me tell you how great rhubarb is in a BBQ sauce. The sour, puckering flavour of rhubarb is a perfect foil for the tangy sweet of molasses and the cooked rhubarb gives the sauce lovely texture. This recipe would work with frozen rhubarb too.
Julie’s Rhubarb Barbecue Sauce recipe
Slightly adapted from Dinner with Julie blog
- 2-3 large stalks of rhubarb, chopped (about 2 cups)
- 3/4 cup water
- 1 onion, diced
- 2-3 garlic cloves, crushed
- 1 cup ketchup
- 1/2 cup Grandma Fancy Molasses
- 1/2 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. grainy mustard (or Dijon mustard)
- In a small saucepan simmer the rhubarb with the water until the rhubarb is very soft.
- In a medium pot sauté the onions in the oil until soft but not brown. Add the garlic and cook another minute.
- Add the rhubarb mixture along with the remaining ingredients and bring to a simmer; cook for 10-15 minutes, until the mixture thickens.
Makes about 2 cups. From Dinner with Julie
One more thing…
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