Rhubarb BBQ Sauce is sweetened by natural sorghum with a chipotle pepper to give it a kick in the pants. Now there’s no excuse to use store bought sauce again.
I don’t know how the bee got in my bonnet, but as I looked over the last of the remaining store-bought condiments in my fridge last summer, I decided that I was going to tackle a homemade BBQ sauce until I perfected a recipe that met with the approval of everyone in my home.
I wanted one that was the perfect balance of spice and sweetness to appeal to my husband (spice) and children (sweetness). Our friends had gifted us with a bottle of sorghum BBQ sauce the year before and it was really quite good and so I was hoping to find a knockoff. Memories of flavors faded over the months so I’m not sure that what I came up with was anything the same, but it was delicious none the less.
Early in the grilling season, I made a Sorghum and Roasted Rhubarb BBQ Sauce with garden fresh rhubarb, something that we could always use a few recipes for. It turned out to be just one more reason, besides Rhubarb Butter, that I was thankful we didn’t plow over the rhubarb the first year in our new home!
Later in the year, I decided I also wanted a more tomato based sauce with a natural smoky flavor (no liquid smoke please.) Both are very good and last a surprisingly long time in the fridge without preservation. Mine was good several months later, in fact!
If you have a patch of rhubarb and haven’t been sure what to do with it, you should give this recipe a try!
Sorghum & Roasted Rhubarb BBQ Sauce Recipe
Rhubarb Barbecue Sauce
Rhubarb BBQ Sauce is sweetened by natural sorghum with a chipotle pepper to give it a kick in the pants, there’s no excuse to use store bought sauce again.
- 2 cups rhubarb, chopped
- ½ sweet onion, chopped
- 4 cloves garlic, chopped
- 1 cup sorghum, (Buy it HERE)
- 2 Tablespoons balsamic vinegar
- ⅓ cup white vinegar
- A chipotle pepper
- A cup of sun dried cherry tomatoes (or ½ cup homemade tomato paste)
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- pinch cinnamon
- •Toss the rhubarb, onion, and cloves on a baking sheet and roast in the oven for about 20 minutes.
- •In a small saucepan, measure out the sorghum, vinegar, pepper, tomatoes, and spices.
- •Add the roasted vegetables and warm it all over low heat until the sorghum is thinner in consistency.
- •Spoon the mixture into a blender and puree it until it is smooth. (A stick blender, likethis one, makes quick work of it with an easy clean up!)
- •Taste adjust your seasonings to your fancy.
- •If the sauce isn’t thick enough, return it to the pan and gently heat it over low heat until it is thicker.
Did you make a recipe?
Tag @reformationacres on Instagram and hashtag it #reformationacres.