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Tart and Tangy Barbecue Sauce
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Tart and Tangy Rhubarb Barbecue Sauce
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
 
This barbecue sauce is tart and tangy and makes a nice change from tomato-based sauces.
Category: Sauce
Type: North American
Servings: 2 quarts / liters
Author: Mary Gillespie - Ketchup With That
Ingredients
  • 1/4 cup / 60 ml vegetable oil
  • 4 cups / 1 liter chopped onion
  • 4 cloves garlic, minced
  • 1-1/2 tablespoons / 22.5 ml cumin
  • 1 tablespoon / 15 ml dry mustard
  • 1-1/2 teaspoons / 7.5 ml chili powder
  • 1 teaspoon / 5 ml salt
  • 1/2 teaspoon / 2.5 ml pepper
  • 1 teaspoon / 5 ml coriander
  • 1 teaspoon / 5 ml ginger
  • 2 teaspoons / 10 ml paprika
  • 8 cups / 2 liters chopped rhubarb
  • 1 cup / 250 ml cranberries
  • 1/2 cup /125 ml molasses
  • 1/2 cup / 125 ml tomato paste or ketchup
  • 1 cup / 250 ml cider vinegar
  • 2-1/2 cups / 625 ml brown sugar
  • 1 teaspoon / 5 ml thyme
Instructions
  1. Heat a large saucepan or Dutch oven over medium-low heat.
  2. Add vegetable oil.
  3. Add onions and cook until softened, about 5 minutes. Stir occasionally to ensure onions are not browning. If the onions start to brown, turn down the heat.
  4. Add garlic and continue cooking for 1-2 minutes.
  5. While onion and garlic are cooking, combine cumin, mustard, chili powder, salt, pepper, coriander, ginger and paprika in a small bowl. Add spices to onion and garlic mixture and stir to coat vegetables. Cook spices for 1 minute, stirring to keep them from sticking and burning.
  6. Add tomato paste or ketchup, and stir well to completely combine. Cook for one minute, then add molasses. Continue cooking for 2-3 minutes to give flavors a chance to combine.

  7. Add rhubarb, cranberries, cider vinegar, brown sugar and thyme. Stir thoroughly to combine ingredients, then bring to a boil over med-high heat.

  8. Reduce heat to low and simmer, uncovered, for one hour, or until mixture has started to thicken. When the sauce is ready, it should look a bit chunky, with the rhubarb broken down and the cranberries popped.
  9. Take the sauce off the heat and let it cool a bit before tasting. If you prefer a sweeter sauce, you can add up to 1/2 cup of brown sugar and stir it into the sauce until it has melted.
  10. If you like a chunky sauce, you can leave it as it is. Blend in a blender or food processor for a smooth sauce.
  11. Store sauce in fridge for up to 4 weeks.