- Preheat your grill to medium heat. Place the chopped rhubarb on a piece of aluminum foil, then fold the edges to create a pouch.
- Place the pouch on the grill and cook for about 15-20 minutes until the rhubarb is soft and begins to break down. Remove from the grill and let cool.
- Once cooled, transfer the grilled rhubarb to a blender or food processor. Blend until smooth.
- In a saucepan over medium heat, combine the pureed rhubarb, ketchup, brown sugar, apple cider vinegar, honey, Worcestershire sauce, onion powder, garlic powder, and chill powder (if using).
- Bring the mixture to a simmer and cook for about 15-20 minutes, stirring occasionally until the sauce thickens to your desired consistency.
- Taste and adjust seasonings as needed. If you prefer a sweeter sauce, add more honey. For more tang, add extra apple cider vinegar.
- Use the sauce immediately as a glaze or dipping sauce or store it in an airtight container in the refrigerator for up to two weeks.
With this Grilled Rhubarb-BBQ Sauce, you’re not only bringing a unique flavor to your BBQ but also a taste of the homegrown goodness from The Anchorage. Enjoy the fruits of our flavor and happy grilling!