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RHUBARB RECIPES

Rhu-Barbecue Sauce

Ingredients

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4 -5 stalks of rhubarb, chopped

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2/3 cup water

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1 medium onion, chopped

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3 garlic cloves

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1 cup ketchup

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1 cup brown sugar

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3 Tbsp cider vinegar

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2 Tbsp mustard

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1/4 tsp chipotle pepper (optional)

 

1/4 tsp smoked paprika (optional) 

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Salt & pepper to taste

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Directions

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In a pan, bring rhubarb and water to a boil.  Reduce heat and simmer for 5-6 minutes or until rhubarb is tender.

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Add onions and cook until onions are translucent and tender.  Add remaining ingredients and bring mixture to a boil.  Reduce to a simmer and cook for an additional 5 minutes.

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Let cool.  Can be stored in the fridge for up to a week or in the freezer for 6-12 months.

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Use on chicken, pork or anywhere else you would use BBQ sauce.

Rhubarb Vinaigrette

Ingredients

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3 - 4 stalks rhubarb, thinly sliced

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1 cup water

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1/4 cup honey

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1/4 cup red wine vinegar

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1/4 cup oil

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2 Tbsp mustard (optional)

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Salt & pepper to taste

Directions

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Bring water to a boil over medium heat.  Add rhubarb and boil for about 5 minutes.  Add honey and mix well.

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Reduce heat.  Add vinegar and cook for another 5 - 10 minutes, or until dressing is reduced by about half.

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Remove from heat and let cool somewhat.

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Whisk in oil and mustard.  Season with salt and pepper.

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Can be served warm or cold.

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