Using rhubarb can result in some out of this world desserts, but because rhubarb is so tart, a LOT of sugar is required. If you’ve got rhubarb to use up this season, try making one of these 3 Non-Dessert Rhubarb Recipes instead. They are MUCH LOWER in sugar that most rhubarb desserts and are easy to make too!
I created a video showing how to make each of these 3 rhubarb recipes and toward the bottom of this post, I’ll tell you where you can watch the full video – and it’s not YouTube!
The recipes I’m showing you how to make are Tangy Rhubarb Barbecue Sauce, which you will find the recipe for at the bottom of this post.
I will tell you a little bit about the other two recipes, Pickled Rhubarb-Red Onion Relish and Rhubarb Mojitos as you keep reading, and you can get the full recipes for those by clicking the button just below here, or by following the prompts on the graphics throughout this post.
Tangy Rhubarb Barbecue Sauce
With a short list of ingredients and just a few steps, this Tangy Rhubarb Barbecue Sauce is simple to make and will take your summer grilling to the next level!
It’s a little tangy, but has enough sweetness and savory elements to round out the flavors. It tastes delicious on all your favorite grilled meats, especially pork and chicken! Get the full recipe at the bottom of this post!
Pickled Rhubarb-Red Onion Relish
This Pickled Rhubarb-Red Onion Relish is a game-changer in the condiment world. It’s a sophisticated version of pickled red onions. You can serve it on salads for a huge pop of flavor or serve it on your favorite grilled meats this summer to kick up the flavor of what could otherwise be an ordinary meal.
The best part is that you can make a batch and keep it for a week so it will be at the ready whenever you need it.
By the way, don’t be intimidated by the word “pickled”. This recipe requires nothing more than chopping and stirring – no canner or special equipment needed!
To get the recipe for this Pickled Rhubarb-Red Onion Relish, sign up in the graphic just below here.
Rhubarb Mojitos
Mojitos are one of my favorite summer cocktails! They are so refreshing on a hot summer night, and these Rhubarb Mojitos are no exception!
Made with all the classic mojito ingredients, with two simple swaps, these Rhubarb Mojitos are simple to make.
To get the full recipe for these mojitos, sign up in the form just below!
These 3 Non-Dessert Rhubarb Recipes will help you feel like a pro in the kitchen, but don’t worry, none of them are difficult to make. To watch me make each of the recipes, head on over to Instagram and watch the video on my IGTV channel which is called FreshFoodBites.
Tangy Rhubarb Barbecue Sauce
Ingredients
- 1 cup chopped rhubarb
- 1/3 cup chopped red onion
- 1 tablespoon olive oil
- ¾ cup balsamic vinegar
- ¼ cup water
- 2 tablespoons pure maple syrup or honey
- 2 pitted unsweetened dates
- 1 ½ teaspoons coarse salt
- 1 teaspoon paprika
- ¼ to ½ teaspoon ground black pepper
Instructions
- In a small saucepan cook rhubarb and onion in hot oil over medium heat for 4 to 5 minutes or until rhubarb is tender, stirring occasionally. Take off the heat; carefully add vinegar and water. Add syrup, dates, salt, paprika, and pepper. Bring to boiling, frequently; reduce heat. Boil gently, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. If necessary, for your blender, cool sauce about 15 minutes.
- Pour sauce mixture into a blender. Cover; blend until very smooth, scraping sides of blender container as needed. Transfer sauce to a serving bowl; cool slightly before serving. Store sauce in a covered jar in the refrigerator up to 2 weeks.
Notes
In the barbecue sauce recipe, is the balsamic vinegar the thick syrupy vinegar that you would use for fruit for the thinner vinegar that we typically use for salad dressing?
Hi Alyce, good question! For this sauce, you can use an all-purpose type (thinner) balsamic vinegar like you would use to make vinaigrette. No need to use a more expensive vinegar that you would serve over fruit or desserts (which would be the thicker, more syrupy type you mentioned). I recommend choosing one that has the distinction of “IGP” on the label, which is the standard set for vinegar that’s made from grapes traditionally used for balsamic vinegar and that’s made in the Modena region of Italy, which is where balsamic vinegar originates from. There are a lot of good options that have this distinction. Happy cooking!
Can the bbq sauce be pressure canned?
Hi! I have not tried pressure canning the barbecue sauce, so I’m sorry that I can’t give you a definite answer. I don’t see why it wouldn’t work, however, without proper testing, I can’t say for sure. Thanks for your question.