Tested till perfect Rhubarbecue Sauce

Rhubarbecue Sauce

Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2002

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 1/2 cups (625 mL)


  • 2 cups 2cupschopped rhubarb
  • 1 cup 1cupketchup
  • 1/2 cup 1/2cupwater
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1/4 cup 1/4cuppacked brown sugar
  • 2 tbsp 2tbspDijon mustard
  • 1 tbsp 1tbspcider vinegar
  • 2 tsp 2tspWorcestershire sauce
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsphot pepper sauce


In large saucepan, bring rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and hot pepper sauce to boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes.

Transfer to blender or food processor; pur?until smooth. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per 1 tbsp: about

15 ML : about

cal 16 pro 0 total fat 0g sat. fat 0g
carb 4g fibre 0 chol 0mg sodium 109mg

% RDI:

calcium 1 iron 1 vit A 1 vit C 2
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