
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.