Green rhubarb lends itself nicely to some savory rhubarb recipes.  I decided to try my hand at Rhubarb Ginger Relish and Rhubarb Barbecue Sauce.  Oh yes, I kid you not!

Rhubarb Ginger Relish

A compilation of various recipes I found, again on a quest to find something with as little sugar as possible.  But, hey, it’s rhubarb – some sugar required!


2 cups diced rhubarb

2 cups chopped onion

1 cup white vinegar

1 cup sugar

2 tsp grated fresh ginger

1/2 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp allspice

1 tsp salt


In a saucepan, combine all ingredients.

Bring to boil and continue to boil gently until mixture becomes thick, about 20-30 minutes.

Taste and adjust seasoning according to your preference.

Place in hot, sterilized jars.  (see previous post)

Heat process your jars if saving for more than 3 months in the refrigerator. (see previous post)


Rhubarb Barbecue Sauce

Who would have thought!  This one came from the Washington Post and I almost followed it exactly!


2 tsp canola oil

1/2 cup chopped onion

2 cups rhubarb

1/3 cup packed brown sugar

2 tbsp water, plus more as needed to thin the sauce to your preferred consistency

2 tsp dijon mustard

1 tbsp cider vinegar

1 tbsp honey

1/2 cup ketchup

1/2 tsp salt

Fresh ground black pepper, or cayenne pepper

Yield: 1 1/2 cups


Heat oil in a saucepan.

Cook onion in saucepan until soft and translucent -do not brown.

Add the rhubarb, brown sugar and water.  Bring to boil and cook until rhubarb is soft, about 6 to 7 minutes.

Remove from the heat and let the mixture sit in the saucepan for 15 minutes.

Add mustard, vinegar, honey, ketchup, salt and pepper to taste, stirring to combine.

Transfer to a blender and puree, or use an immersion blender in the saucepan to puree until smooth. Taste and adjust the seasonings.

To serve, warm the sauce. For a thinner sauce, add water, apple juice, if desired, or the cooking juices from whatever main ingredient the sauce is being served with.



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