Best 2 Rhubarbecue Recipes

**Rhubarbecue: A Tangy and Savory Summer Treat**

Rhubarbecue is a unique and delicious way to enjoy rhubarb, the tart and tangy vegetable that is often used in pies and jams. This dish is a combination of grilled rhubarb and a sweet and savory barbecue sauce, creating a flavor profile that is both unique and addictive. The rhubarb is grilled until tender, then basted with the barbecue sauce and grilled again until caramelized. The result is a dish that is perfect for summer cookouts, potlucks, or even a weeknight meal. This article provides three different recipes for rhubarbecue, each with its own unique twist on the classic dish. The first recipe uses a traditional barbecue sauce, while the second uses a more spicy and smoky sauce. The third recipe is a vegetarian version of rhubarbecue, made with grilled tofu instead of chicken. No matter which recipe you choose, you're sure to enjoy this delicious and summery dish.

Here are our top 2 tried and tested recipes!

RHUBARBECUE

Rhubarbecue image

This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. - Rd Stendel-Freels, Albuquerque, New Mexico

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1-1/2 teaspoons salt
1-1/2 teaspoons paprika
1 teaspoon coarsely ground pepper
3 to 4 pounds boneless country-style pork ribs
SAUCE:
3 cups sliced fresh or frozen rhubarb (about 7 stalks)
2 cups fresh strawberries, halved
2 to 3 tablespoons olive oil
1 medium onion, chopped
1 cup packed brown sugar
3/4 cup ketchup
1/2 cup red wine vinegar
1/2 cup bourbon
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground pepper

Steps:

Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce., In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan., Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.

Nutrition Facts : Calories 533 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1158mg sodium, Carbohydrate 52g carbohydrate (45g sugars, Fiber 2g fiber), Protein 31g protein.

OVEN-ROASTED PORK WITH RHUBARBECUE SAUCE

OVEN-ROASTED PORK WITH RHUBARBECUE SAUCE image

Categories Pork

Yield 8

Number Of Ingredients 15

Ingredients

1 (2 1/2-3) pound boneless top loin pork roast
2 stalks rhubarb
1/2 cup fresh sliced mango
2 Tbsp fresh oregano leaves
1 Tbsp EVOO
For Rhubarbecue sauce:
1 1/2 pounds chopped rhubarb
1 Tbsp EVOO
1/4 cup finely chopped onion
1/2 cup bottled barbecue sauce
1/2 cup molasses
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves1/8 tsp black pepper
1/2 cup chopped mango

Steps:

1. Preheat oven to 325. Trim fat from roast. Make a length-wise cut along side of roast (do not cut through). Place rhubarb stalks and mango slices in opening.. Trim rhubarb to length of roast. 2. Sprinkle with oregano. Drizzle roast with oil. Tie roast at 1 inch intervals with kitchen string (100% cotton). Season with 1/4 tsp salt and 1/4 tsp pepper. 3. Place roast on shallow roasting pan. Brush with about 1/3 cup rhubarbecue sauce. Roast, uncovered, 1 1/2-2 hours or until done (145 degrees.) Let stand 10 minutes. Slice and serve. Rhubarbecue Sauce: 1. Preheat oven to 400. Place 1 1/2 lbs chopped rhubarb in roasting pan. Drizzle with 1 Tbsp EVOO. 2. Roast uncovered 3o minutes. Set aside. 3. In a medium saucepan over med-hi heat, heat 1 Tbsp EVOO. Add the 1/4 cup onion and cook and stir for 4 minutes. Stir in rhubarb mixture. 4. Add bottled BBQ sauce, molasses, salt, pepper, ginger, and cloves. Bring to boil. 5. Reduce heat and simmer, uncovered, 8 minutes, stirring occasionally. 6. Let cool slightly. Stir in chopped mango. Serve sauce over pork roast.

Tips:

Choose fresh, tender rhubarb stalks for the best flavor and texture.
Trim the rhubarb stalks and remove any leaves or blemishes.
Cut the rhubarb stalks into 1-2 inch pieces.
Toss the rhubarb with sugar and let it macerate for at least 30 minutes, or up to overnight. This will help to draw out the rhubarb's natural juices and make it more tender.
Cook the rhubarb over medium heat until it is softened and slightly caramelized. Do not overcook the rhubarb, or it will become mushy.
Serve the rhubarb warm or cold, as a side dish, dessert, or topping for pancakes, waffles, or yogurt.

Conclusion:

Rhubarb is a versatile fruit that can be used in a variety of sweet and savory dishes. It is a good source of vitamins and minerals, and it is also low in calories. Rhubarb barbecue sauce is a delicious and unique way to enjoy this fruit. It is perfect for grilling chicken, pork, or tofu. The rhubarb gives the sauce a slightly tart and tangy flavor that is sure to please everyone at your next barbecue. So next time you are looking for a new and exciting way to use rhubarb, give rhubarb barbecue sauce a try. You won't be disappointed!