Rhubarb BBQ Sauce

I was inspired to create my own version of this recipe when I stumbled across Local Kitchen’s recipe for a Rhubarb BBQ Sauce and Free Coconut Recipes’ recipe for Homemade Fresh Tomato Ketchup, which, amazingly, is sugar free!

This recipe is a wonderful way to use rhubarb away from the desserts, pies and bars – which, I can’t deny, I would never turn down.

I feel pretty cool right now, because it turned out so freaking great! It will be perfect for grilling and roasting, but thick and savory enough to be used as a dipping sauce. Creating it with all natural ingredients and only brown sugar, is a bonus! The taste is unique and extremely flavorful.

Adding just a bit of oil to this recipe made it closer to the viscosity of Italian sauces using olive oil. I used Virgin Coconut Oil which lent to the sweetness of the fruits in this recipe without tasting “coco-nutty.”

Here’s how it turned out:

Rhubarb Barbecue Sauce
INGREDIENTS

• 3 lbs rhubarb, trimmed and sliced into 1/4-inch slices
• 1 medium red onion (size of a baseball), diced (about 3/4 cup)
• 2 cups raisins, chopped or run through food processor
• 2 cups brown sugar
• ½ c raw honey – Could use 3/4 c raw honey & omit syrup, but this is what I had.
• ¼ c brown rice syrup
• 3/4 cup cider vinegar
• 1 tsp cinnamon
• ½ tsp cloves
• 1 tsp ground ginger
• 1 tsp Himalayan salt
• 2-3 cloves garlic, ran through garlic press
• 2 T Virgin Coconut Oil
• 1 tsp all seasons salt

METHODS

1. If canning, prepare canner, jars and lids.
2. Combine all ingredients in a medium stockpot. Bring to a boil over high heat, stirring frequently. Lower heat and boil gently, stirring occasionally, until mixture is thickened, about 30-45 minutes. Once the fruit has softened enough to crush easily (about 20 minutes), blend the sauce with an immersion blender, or by transferring to a blender or food processor.
3. When sauce has reached desired thickness (leave it a little thinner than you want, as it will thicken on cooling), taste and adjust seasonings. Note: original recipe called for no garlic, but a habanero, so feel free to adjust the heat!
4. Ladle hot sauce into jars and allow to cool completely before labeling and storing.

Yields about about 4 pints. I didn’t can mine, as I intend to share right away, so I will refrigerate. When using from the fridge, please let set at room temperature about 15-20 minutes and stir before using.

Bonus: Receive a Free Book which includes 85 kitchen-tested recipes using Virgin Coconut Oil, when you click on any of the ingredient links and make a purchase! And I receive a reward for referring you!

Also shared on Real Food Wednesdays