This past weekend we were finally treated to some warmer weather, and gosh was it ever overdue! We really need the sun to shine more often in order to be able to get our field work done.
On a lighter note, the sunshine also inspires us to cook up more summery meals. And this definitely fits the bill! Check out our recipe below for a homemade BBQ sauce that’s tangy and delicious, and features springtime rhubarb. It’s got some texture to it, and pairs wonderfully with chicken or pork. It’s not overly sweet, but does have some perfect sweetness thanks to the inclusion of brown sugar and our very own Strawberry BBQ Sauce!
Did you know that rhubarb is high in fibre, calcium, and vitamin C? Just 1 cup of diced rhubarb packs in 2.2g of fibre (8% of the recommended Daily Value, aka DV), 10% of the recommended daily intake for calicim, and 16% of the recommended vitamin C. It’s definitely an underrated springtime treat, for both its culinary and nutritional perks.
Give it a try today and let us know what you think!
1 teaspoon canola oil
1 onion, minced
1” piece of ginger, minced or grated
2 cloves garlic, minced
1 cup rhubarb, diced
½ cup water
¼ cup brown sugar
¼ cup Thames River Melons Strawberry BBQ Sauce
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
Dash of salt
Dash of pepper
Heat the oil in a medium saucepan over medium heat. Add 1 piece of minced onion to test the temperature. Once the onion starts to sizzle, you know it’s time to add the rest!
Add the remaining onion and cook until softened, 3 – 5 minutes. Next, add the ginger and garlic and cook for an additional 1 – 2 minutes, until fragrant.
Finally, add all remaining ingredients: rhubarb, water, brown sugar, strawberry bbq sauce, balsamic vinegar, soy sauce, paprika, chili powder, Worcestershire sauce, salt & pepper.
Continue to cook over medium heat, stirring frequently, until rhubarb starts to soften. As it does, mash together to create a more unified sauce.
Continue to cook until most of the moisture has evaporated, and the mixture has thickened.
Serve with the protein of your choice: we topped our chicken meatballs with it, but it would also be delicious on BBQ’d chicken legs, or on pork!
Recipe created & photographed by Alex Chesney, RD