Rhubarb BBQ Sauce

This time I’m highlighting a wonderful place in southeastern Minnesota. Who knew?! The Minnesota State Legislature recognized Lanesboro as the Rhubarb Capital of Minnesota by proclamation in 2008. Rhubarb grows wildly and in people’s garden. In Minnesota we have Rhubarb coming  out our ears in spring and early summer. Enjoy another way to use up your rhubarb!


Rhubarb BBQ Sauce


Makes 3 cups

4 tsp. olive oil
1 cup onion, minced (1 large onion)
1 lb. rhubarb, diced small (about 4 1/2 cups)
2/3 c. brown sugar
2 tbsp. water
4 tsp. dijon mustard
2 tbsp. apple cider vinegar
2 tbsp. honey
1/2 c. ketchup
1 tsp. salt
1 tbsp. smoked paprika
1/2 tsp. cayenne powder
1/2 tsp. allspice powder
1/2 tsp. mustard powder

In a medium saucepan over medium heat, add oil and onion and cook for 6 minutes until translucent and soft. Add the rhubarb, brown sugar, and water, increase heat to medium high.

Allow the sugar to melt, bringing the mixture to a low boil. Cook for 7 minutes, stirring frequently. Rhubarb should be soft. Add the rest of the ingredients. Stir to combine.

Take off heat and let cool for 15 minutes. Transfer to blender and puree or use an immersion blender in the pan.

Refrigerate in an airtight container for 3-4 days.

Serve with pork chops, grilled chicken breasts, or sausages.

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