Rhubarb Wine Bbq Sauce Recipes

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"RHUBARBECUE" HOMEMADE RHUBARB BARBECUE SAUCE



Number Of Ingredients 9

8 cups chopped fresh rhubarb
3 ½ cups brown sugar
1 ½ cups chopped raisins
½ cup chopped white onion
½ cup apple cider vinegar (5% acidity or substitute white vinegar)
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground allspice

Steps:

  • Prepare your canner, jars and lids. Wash your jars and bands in hot, soapy water, rinse and bring to a simmer in your water bath canner to sterilize. Always use new lids for safe preserving.
  • Combine rhubarb, brown sugar, raisins, onion, vinegar, salt and spices in a large, stainless steel pot and bring to a boil on high heat, stirring frequently. Reduce heat to medium/medium-high and boil gently, stirring frequently until ingredients break down and form into a thick sauce.
  • Use an immersion blender to blend sauce until smooth (or omit this part if you don't mind a few chunks of rhubarb and raisins in your sauce).
  • Ladle into hot Mason jars leaving ½-inch headspace at the top. Slide a knife around the inner "edge" of the jar to remove any air bubbles. Adjust headspace as needed. Wipe rims, place lids on top and screw bands on.
  • Place jars in canner and bring water to a boil. Process in a boiling water bath for 15 minutes, then turn heat off, remove lid and let cool in your canner for another 5 minutes. Remove jars and allow to cool completely before storing.

RHUBARB WINE BBQ SAUCE



Rhubarb Wine BBQ Sauce image

You'll want to slather this easy BBQ sauce over everything that comes of the grill!

Provided by Liren Baker

Categories     Condiments

Number Of Ingredients 10

2 cups rhubarb (chopped)
3/4 cup white wine (I used a Chardonnay, but a Sauvignon Blanc would be nice, too)
1/2 cup honey
1/3 cup balsamic vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper (to taste)
1/3 cup shallots (diced)
1 clove garlic (minced)
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper

Steps:

  • In a medium saucepan over medium heat, stir together the rhubarb, honey, wine and balsamic vinegar. Bring to a boil, then lower heat to a simmer, and cook until the rhubarb has softened, about 5 minutes. Add the red pepper flakes, cayenne pepper (add in increments if you are sensitive to spice), shallots and garlic and let it cook for about 5-7 minutes more. Transfer to a blender and blend until smooth. An immersion blender also works. Pass the sauce through a sieve and return to the saucepan and return to the heat.
  • Season the sauce with salt and pepper, and continue simmering the sauce until it has thickened, about 10 minutes. Adjust seasoning if necessary. Remove from heat and let it cool; it will thicken as it sits. The sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.

Nutrition Facts : Calories 803 kcal, Carbohydrate 173 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 644 mg, Fiber 5 g, Sugar 157 g, ServingSize 1 serving

RHUBARB BARBECUE SAUCE



Rhubarb Barbecue Sauce image

This tangy rhubarb sauce tastes outstanding served over turkey, chicken or pork. Fresh garlic and a bunch of seasonings give it a nice kick! -Carol Anderson Coaldale, Alberta

Provided by Taste of Home

Time 40m

Yield 2-1/3 cups.

Number Of Ingredients 13

1 cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon canola oil
1 garlic clove, minced
1 cup ketchup
2/3 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons hot pepper sauce
1/4 teaspoon salt

Steps:

  • In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, or until tender, 5-6 minutes. Remove from heat; cool slightly. , Place rhubarb in a blender or food processor; cover and process until smooth. Set aside., In the same saucepan, cook onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the remaining ingredients. , Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

RHUBARB BARBEQUE SAUCE



Rhubarb Barbeque Sauce image

Since my stepmother is allergic to tomatoes, I needed a good barbeque sauce that has no tomato. So here I am depending on the rhubarb to give me that tang. Makes a unique sauce. Add the liquid smoke flavoring if you aren't grilling with real smoke.

Provided by Mike M

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 1h10m

Yield 28

Number Of Ingredients 15

4 stalks fresh rhubarb, trimmed and chopped
1 (12 fl oz) can almond-fruit flavored soda (such as Dr Pepper®)
1 cup apple cider vinegar
1 sweet onion (such as Vidalia®), chopped
1 cup brown sugar
¼ cup molasses
1 tablespoon Worcestershire sauce
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cloves
¼ teaspoon ground dried chipotle pepper
¼ teaspoon garlic powder
2 teaspoons liquid smoke flavoring

Steps:

  • Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
  • Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.

Nutrition Facts : Calories 53 calories, Carbohydrate 12.4 g, Fat 0.4 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 53.1 mg, Sugar 9.7 g

RHUBARB WINE RECIPE



Rhubarb Wine Recipe image

Use fresh rhubarb to make a clear golden dessert wine. Great for early spring rhubarb harvests.

Provided by Tanya Anderson

Categories     Dessert     Drinks

Time P1m6DT2h

Number Of Ingredients 9

5 lbs Rhubarb (2.3 kg)
3 lbs Sugar (1.4 kg)
1¼ cups Black tea (285 ml)
3 quarts Water (2.8 liters)
2 tsp Yeast nutrient
1 sachet White wine yeast (5 g)
1 Campden tablet (or ⅓ tsp Campden powder)
½ tsp Potassium sorbate
1 cup Sugar (200 g)

Steps:

  • Wash the rhubarb sticks and cut them into half-inch, or thinner slices. Place these pieces in a clean, sterilized tub and pour in the sugar. Stir it well, and then cover the bucket with a clean towel or plastic wrap and leave for at least 24 hours but up to three days.
  • After that time, the sugar will have pulled the moisture out of the rhubarb, creating a rich pink syrup.
  • Bring four quarts of water to a boil, hold it there for five minutes, and then allow it to cool to lukewarm. While it's cooling, make a large mug of strong black tea with some of the water and allow that to cool too.
  • Pour the lukewarm water over the rhubarb and sugar. Stir well to dissolve any of the sugar at the bottom of the tub. Pour the liquid through a strainer* into another clean tub. Discard the rhubarb pieces (or use them to make rhubarb pie).
  • Pour the tea into the rhubarb liquid.
  • If you want to know exactly what percentage of alcohol your wine is at the end, take a reading with a hydrometer. This is optional but will give you a better idea of what your wine is like in the end. You'll probably get a reading of about 1.1.
  • Next, add yeast and yeast nutrient to the rhubarb liquid. Stir well then cover the tub with a clean towel and allow it to sit undisturbed for five days. If you want to be more professional in this step, you can use a primary fermenting bucket with an airlock. Fermentation will be pretty violent in this stage though so it can get messy with one.
  • At the end of the five days, rack the liquid through a sterilized hose from the tub into your clean demi-john. The way I do it is to set the tub on a kitchen counter and the demi-john on the floor. If you don't have an auto-siphoning tube, place one end of the siphoning tube in the tub, then suck on the other end until the liquid begins coming through. Hold the end of the tube over the demi-johns' opening so that it flows inside. You could put it inside too, but be careful to not let the outer surface of the tube touch the inside of your demi. There will be germs from your mouth on the end.
  • As the liquid flows into the demi-john, make sure the tube doesn't suck up the mucky residue at the bottom of the tub. If a small amount gets in that's fine, but the less you get in the better. If the liquid doesn't come up to the bottom of the container's neck (and you're aiming for a dry wine) you can fill it up to this point with water that's been boiled and cooled.
  • Once the liquid is in, fit your drilled cork into the demi-john. Pour a little boiled but cooled water into the airlock's chamber before fitting it into the cork.
  • Leave the wine to ferment in a place that's at least room temperature, if not warmer. The temperature that the wine should be during its fermentation varies depending on the type of wine yeast you're using so look at the sachet for this information. You can purchase an LCD thermometer strip to put on your demi-john but I point the thermometer gun I use for soap making at it to take regular temperatures.
  • When your wine gets fermenting, you'll know it by the blip, blip, blip, of the water in the airlock. It can get annoying when you're sleeping, so keep it out of earshot while you get your zzz's. Fermentation can take a few days to start, so keep an eye on the temperature of the room/wine and be patient.
  • It will take about 4-8 weeks for fermentation to complete. By this time, the airlock may only be releasing a bubble of glass every minute or so or none at all.
  • Rack the wine from the demi-john into a clean tub. Like before, avoid sucking up the sludge at the bottom. It's basically the remains of yeast and will make your wine look and taste horrible.
  • Add a crushed Campden tablet to it. Campden tablets contain sodium or potassium metabisulfite which stops mold and bacteria from growing in your wine and spoiling it during the aging process. Adding it is not optional.
  • Siphon the wine into another clean and sterilized demi-john. If the wine doesn't come up to the neck of the bottle, top it up with simple sugar syrup*. Too much oxygen touching the wine during aging can adversely affect the flavor of the wine. Make sure to add potassium sorbate too, so that any remaining yeast doesn't start fermenting the added sugar. If it does, you'll likely have a mess on your hands with the bung popping out during the aging process.
  • Fit a cork and then allow it to age for about six months. During this time it should be kept in a dark place at a constant cool temperature and the demi-john stored upright.
  • After six months, the wine will be pale golden in color, and probably quite dry (unless you added sugar syrup). If you use the hydrometer to measure the liquid's specific density again, you can now work out the alcohol content. It's likely that you'll get around 0.998 in this second reading, making the wine about 13.39% alcohol (if your initial reading was 1.1). If you want to leave it this way, you can skip the next section.
  • Have a taste, and if the flavor of the wine is too dry for your liking, you can sweeten the wine with a rich simple sugar just before bottling it.
  • Dissolve 1 cup sugar in 1/2 cup of boiling water. Boil for a few minutes to evaporate a little of the water. Allow this strong simple sugar syrup to cool to room temperature.
  • Rack the wine into a clean tub then add the sugar syrup and the potassium sorbate* and stir well. The sugar will sweeten the wine, and the potassium sorbate will ensure that the yeast doesn't rise from the dead to devour the sugar. If you leave the potassium sorbate out, your bottles of wine could eventually explode. Take another hydrometer reading if you'd like to work out the alcohol content
  • Siphon the wine into clean and sterilized wine bottles and cork. You could technically drink it immediately but it's better to let it age a month or longer.

Nutrition Facts : ServingSize 150 ml, Calories 120 kcal, Carbohydrate 5.5 g, Protein 0.1 g

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