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Rhu-Barbecue Sauce


4 -5 stalks of rhubarb, chopped

2/3 cup water

1 medium onion, chopped

3 garlic cloves

1 cup ketchup

1 cup brown sugar

3 Tbsp cider vinegar

2 Tbsp mustard

1/4 tsp chipotle pepper (optional)


1/4 tsp smoked paprika (optional) 

Salt & pepper to taste


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

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.

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

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

Rhubarb Vinaigrette


3 - 4 stalks rhubarb, thinly sliced

1 cup water

1/4 cup honey

1/4 cup red wine vinegar

1/4 cup oil

2 Tbsp mustard (optional)

Salt & pepper to taste


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

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

Remove from heat and let cool somewhat.

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

Can be served warm or cold.

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