Scott’s Rhubarb BBQ Sauce

Hi, its Scott here with this week’s recipe and with all the nice weather we have been having recently I have been thinking about the first BBQ of the season and I have just picked some rhubarb so I thought I would make and share my Rhubarb BBQ sauce.

It goes great with all things BBQ especially with pork it’s also lovely dolloped on a burger it will last for a month in the fridge and freezes very well…

So, lets jump into the kitchen and here how it’s made.

You can find this recipe and other on thevegrowerpodcast.co.uk and on my Instagram page seedtotableplot13 along with a supporting video.

ingredients

800g rhubarb

3 cloves of garlic

45g apple cider vinegar

315g brown sugar

80g ketchup

30g Worchester sauce

15g paprika

5g ancho chilli flakes

¼ tsp ground cinnamon

1tsp all spice

1tsp ginger

230g water

Method

Start by chopping the rhubarb into inch pieces and add to a roasting tray along with the garlic season with salt and roast in the oven set at 200c for 10 minutes or until soft.

Then add the rhubarb to a saucepan along with the water and blitz with a stick blender until smooth.

Now add the rest of the ingredients to the pan give it a good mix then bring the pan to a boil reduce to a simmer and simmer for 15 to 20 minutes.

Then put into steralised jars and that’s the recipe done and that’s it from me this week.