15 Tasty Rhubarb Recipes & How To Store Rhubarb in Different Methods

What is Rhubarb

Rhubarb is one of those funny plants that’s kind of like a veggie but treated like a fruit. It has these long, reddish-green stalks that kinda look like celery but in pinkish-red shades. Fun fact: the leaves are actually toxic, so you can’t eat those! But the stalks? Oh man, they’re tangy and sour, and they pair so well with sweet stuff like sugar or strawberries. Ever heard of rhubarb pie? Total classic.

It’s mostly grown in cooler weather, so you’ll see it popping up in spring. My grandma used to grow rhubarb in her backyard. She’d cut those stalks and whip up the most amazing crumble. I used to think it was some sort of magical, weird vegetable because how could something so sour turn into a sweet, comforting dessert?

If you’re trying it for the first time, make sure you balance out the sourness with sugar or honey. And don’t forget—it’s the stalks you eat, not the leaves!

Choosing the Perfect Rhubarb

When you’re in the market for rhubarb, a few basic suggestions can help you pick out the most delicious and enjoyable stalks. Rhubarb is famous for its tangy taste and its common use in cooking and baking. Here’s how to choose the finest rhubarb for your kitchen ventures:

1. Colors and Varieties: Rhubarb comes in different colors, primarily green and red. Red rhubarb tends to be a bit sweeter, while green has a stronger tartness. Decide which color works best for your taste or recipe.
2. Size: Search for rhubarb stalks that are approximately the width of your finger and medium-sized. Stalks that are overly thin might lack flavor, while overly thick ones could be chewier and less pleasant to eat.
3. Texture Test: Gently press the stalks. Good rhubarb should feel firm, not limp. If you break a stalk and it snaps easily, it’s likely fresh and ready to be used.
4. No Leaves: Make sure there are no leaves still attached. The leaves of rhubarb are toxic due to specific substances, so it’s important to trim them off before using the stalks.
5. Signs of Freshness: Rhubarb with moist and lively ends is fresher. If you notice dry or discolored ends, it could mean the rhubarb isn’t as fresh.
6. Time of Year: Rhubarb is typically at its best during spring and early summer when it’s in season and boasts the most robust flavor.
7. Consider Local and Organic Options: If possible, go for rhubarb that’s locally grown or certified organic. These choices often offer better flavor and can be a healthier selection.

Remember, when choosing rhubarb, a few imperfections or irregularities on the stalks are normal. By following these straightforward guidelines, you’ll be able to select rhubarb that infuses a delightful tanginess into your recipes and elevates your cooking endeavors.

Let’s see how to prepare before learning how to store rhubarb:

Preparing Rhubarb for Storage

Storing rhubarb the right way is super easy, but you gotta prep it first so it stays fresh. When you get your rhubarb home, the first thing to do is trim off those big leafy tops (remember, the leaves are poisonous, so don’t eat them!). Then, give the stalks a good rinse under cold water to get rid of any dirt.

If you’re gonna use it within a few days, you can just wrap the stalks in a damp paper towel and stick ’em in a plastic bag. Pop that bag in the fridge, and it should stay fresh for about a week.

Now, if you want to keep it longer—like for a few months—freezing is the way to go! Just chop the rhubarb into small chunks (like 1-inch pieces), spread them out on a baking sheet so they don’t stick together, and freeze ’em until they’re solid. After that, toss them into a freezer bag, squeeze out as much air as you can, and label it with the date. Boom—you’re good to go for up to a year!

I actually froze a big batch last spring, and it was so nice to pull some out in the middle of winter for a rhubarb crumble. It’s like a little taste of sunny days when it’s all cold and gloomy outside.

Method 1: How to Store Rhubarb in the Fridge

Storing rhubarb in the fridge is super simple and keeps it fresh for a good few days! Here’s what you do:

1. Trim the Leaves: First, cut off the leafy tops and toss them away (they’re toxic, so don’t eat them). You just need the stalks.
2. Give it a Rinse: Rinse the stalks under cold water to get rid of dirt or grit. Pat them dry with a clean towel.
3. Wrap It Up: Wrap the stalks in a damp paper towel. This helps keep them from drying out.
4. Bag It: Put the wrapped stalks in a plastic bag or reusable produce bag. Don’t seal the bag too tightly—it’s good to let a little air in.
5. Fridge Time: Place the bag in the crisper drawer of your fridge. The cool, slightly humid environment is perfect for rhubarb.

Stored this way, your rhubarb should stay fresh for about a week. If you’re like me, you’ll probably end up making something yummy with it before then anyway!

Method 2: How to Store Rhubarb in Water

Storing rhubarb in water is a cool trick to keep it fresh and crisp if you’re planning to use it soon. Here’s how you do it:

1. Trim the Leaves: Cut off the leafy tops (remember, the leaves are poisonous!) and give the stalks a quick rinse to clean off any dirt.
2. Cut to Fit: If your rhubarb stalks are super long, trim them so they fit easily into a jar or container.
3. Get a Jar or Cup: Fill a jar, tall cup, or container with a few inches of cold water—just enough to cover the bottom of the stalks.
4. Place Stalks in Water: Stand the rhubarb stalks upright in the container, kind of like flowers in a vase.
5. Refrigerate: Put the whole thing in the fridge.

This method keeps the rhubarb nice and crisp for a few days, maybe up to a week. Just remember to change the water every couple of days to keep it fresh.

I’ve done this when I bought too much rhubarb (it happens when it’s in season and on sale—how can you resist?). It’s fun because the stalks stay all crunchy, like they were just picked.

Method 3: How to Store Rhubarb in Freezer

Its pretty easy like how we have seen how to store dill, cilantro, chives, etc. Freezing rhubarb is a great way to make it last for months, so you can enjoy it even when it’s out of season. Here’s how you do it, step by step:

1. Trim the Leaves: Start by cutting off the leafy tops (remember, they’re toxic!) and the ends of the stalks.
2. Wash It: Rinse the stalks well under cold water to remove dirt. Pat them dry with a clean towel.
3. Chop It Up: Cut the rhubarb into small pieces, about 1-inch chunks. This makes it easy to use later for pies, crumbles, or sauces.
4. Flash Freeze: Spread the rhubarb pieces in a single layer on a baking sheet. Make sure they’re not touching, so they don’t freeze into a big clump. Stick the tray in the freezer for a couple of hours or until the pieces are solid.
5. Bag It: Once frozen, transfer the rhubarb chunks to a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn. Don’t forget to label the bag with the date!
6. Freeze It: Pop the bag in the freezer. Rhubarb can last up to a year if it’s stored properly.

I love freezing rhubarb because it’s like having a little slice of springtime ready to go. Last winter, I pulled out a bag and made a rhubarb-strawberry sauce to pour over pancakes. It was so good, my kids asked if we could grow rhubarb ourselves! (We might give it a try next spring.)

Method 4: How to store Cut Rhubarb

Yes, you can definitely store cut rhubarb, and it’s a good idea if you’re not using it right away. Here’s what you need to know:

Short-Term Storage (in the fridge):

• If you’re going to use it within a week, cut rhubarb is fine to store in the fridge.
• Wrap the pieces in a damp paper towel and place them in a plastic bag or container. Store it in the crisper drawer for the best results.

Long-Term Storage (in the freezer):

• If you’re not using the rhubarb anytime soon, freezing is the way to go.
• Chop it into 1-inch pieces, flash freeze them on a baking sheet, then transfer to a freezer-safe bag or container. It’ll last up to a year this way!

Cut rhubarb is super convenient for cooking because you’ve already done the prep work. I like to keep some in the freezer for those last-minute desserts—there’s nothing better than a warm rhubarb crumble on a cold day!

Method 5: Pickling Rhubarb

Pickling Rhubarb is easy and fun!
First, you need to chop the rhubarb stalks into small pieces, about 2-3 inches long. You want the pieces to be bite-sized, so they pickle well. Don’t forget to cut off any leaves, because they’re not safe to eat!

1. Get your jar ready.
   Take a clean, empty glass jar. You can use any size jar you like, just make sure it’s big enough to hold your chopped rhubarb. It’s always best to use a jar with a tight-fitting lid to keep the pickles fresh.
2. Make the brine.
   Now, it’s time to make the pickling brine. In a saucepan, mix 1 cup of vinegar (white or apple cider works best) with 1 cup of water. Add about 1-2 tablespoons of salt and 1 tablespoon of sugar. You can also add a few spices like mustard seeds, peppercorns, or even a bay leaf for extra flavor. Heat the brine until it’s warm, but don’t let it boil!
3. Pack the rhubarb in the jar.
   Once your brine is ready, carefully pack the chopped rhubarb into the jar. Make sure to pack it tightly, but don’t mash it down too hard! Leave a little room at the top so the brine can fully cover the rhubarb.
4. Pour the brine over the rhubarb.
   Now, pour the hot brine into the jar, making sure the rhubarb is completely covered. If you need more liquid, just add a little more water and vinegar in the same ratio.
5. Seal the jar and let it cool.
   Put the lid on the jar tightly and let it sit on your kitchen counter until it cools down. You don’t want to put it in the fridge while it’s still hot!
6. Refrigerate the pickles.
   Once the jar has cooled down, place it in the fridge. The longer you let the rhubarb sit, the better the flavor gets! It usually takes about 2-3 days for the rhubarb to pickle, but you can wait even longer for a stronger taste.
7. Enjoy your homemade rhubarb pickles!
   After the pickles have had time to sit, you can enjoy them as a tangy side dish or snack. They’re great with sandwiches, cheese, or even as a topping for salads. You’ll love the crunchy texture and the sweet and sour flavor!

---

Now that you have learnt how to store rhubarb, let’s see how to avoid common mistakes:

Avoiding Mistakes When Storing Rhubarb

Storing rhubarb might seem simple, but there are a few common mistakes that can ruin its freshness. Here’s how to avoid them:

1. Don’t Keep the Leaves

• Mistake: Leaving the leaves on.
• Why It’s Bad: The leaves are toxic and can also cause the stalks to wilt faster.
• Solution: Always trim the leaves off as soon as you get your rhubarb home.

2. Avoid Washing Before Storing (Unless Necessary)

• Mistake: Washing rhubarb before storing it in the fridge.
• Why It’s Bad: Excess moisture can make the stalks soggy and speed up spoilage.
• Solution: If the rhubarb is dirty, rinse it lightly and dry it completely before storing. If it’s clean, just store it as is and wash before using.

3. Don’t Store Rhubarb at Room Temperature

• Mistake: Leaving rhubarb on the counter.
• Why It’s Bad: Rhubarb wilts quickly and loses its crunch when it’s not kept cool.
• Solution: Always store rhubarb in the fridge or freezer, depending on how long you need to keep it.

4. Not Wrapping Properly for the Fridge

• Mistake: Tossing rhubarb stalks into the fridge without wrapping them.
• Why It’s Bad: Rhubarb dries out and becomes rubbery if not protected.
• Solution: Wrap the stalks in a damp paper towel and store them in a plastic bag or container.

5. Skipping Flash Freezing

• Mistake: Freezing rhubarb chunks without flash-freezing first.
• Why It’s Bad: The pieces can clump together in one big frozen block, making it hard to use just what you need.
• Solution: Spread the pieces out on a baking sheet, freeze them, then transfer them to a freezer bag or container.

By avoiding these mistakes, your rhubarb will stay fresh and ready for all those delicious recipes. I’ve definitely learned the hard way—like the time I left a bag of rhubarb on the counter and it turned limp in no time! Now I’m much more careful.

15 Different Ways To Cook Rhubarb

1. Rhubarb Crumble

Rhubarb crumble is like a warm hug in a bowl. The tangy rhubarb filling pairs perfectly with the buttery, crunchy topping. It’s so simple to make and perfect for family dinners or a cozy night in. This is one of those desserts that brings everyone back to the table for seconds!

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients:

• 4 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup butter, melted

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, toss rhubarb with sugar and cornstarch. Spread it evenly in a baking dish.
3. In another bowl, mix flour, oats, and brown sugar. Pour in melted butter and mix until crumbly.
4. Sprinkle the crumble topping over the rhubarb.
5. Bake for 35-40 minutes, or until the topping is golden and the rhubarb is bubbly.

---

2. Rhubarb Strawberry Pie

Rhubarb and strawberries are a match made in dessert heaven! The tartness of rhubarb and the sweetness of strawberries combine to make a pie that screams “springtime.” It’s a family favorite and always a hit at gatherings.

Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients:

• 3 cups rhubarb, chopped
• 2 cups strawberries, sliced
• 1 1/4 cups sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 double pie crust

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix rhubarb, strawberries, sugar, cornstarch, and salt.
3. Roll out one pie crust and place it in a pie dish. Fill with the fruit mixture.
4. Cover with the second pie crust, seal the edges, and cut slits on top to release steam.
5. Bake for 50-60 minutes, until the crust is golden brown.

---

3. Rhubarb Compote

Rhubarb compote is the easiest way to enjoy this tangy veggie. It’s perfect for spooning over yogurt, pancakes, or even ice cream. Once you make it, you’ll wonder how you lived without it!

Servings: 8
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 4 cups rhubarb, chopped
• 1/2 cup sugar (adjust to taste)
• 1/4 cup water
• 1 teaspoon vanilla extract

Instructions:

1. Combine rhubarb, sugar, and water in a saucepan over medium heat.
2. Cook, stirring occasionally, until the rhubarb softens and breaks down (about 15 minutes).
3. Stir in vanilla extract and cook for another 2 minutes.
4. Let it cool and store in the fridge.

---

4. Rhubarb Jam

Homemade rhubarb jam is a real treat. It’s sweet, slightly tangy, and so much better than store-bought. Spread it on toast or use it as a filling for pastries—it’s delicious either way.

Servings: Makes about 2 cups
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

• 4 cups rhubarb, chopped
• 2 cups sugar
• 1 teaspoon lemon juice

Instructions:

1. In a saucepan, combine rhubarb and sugar. Let it sit for 10 minutes to release juices.
2. Place the saucepan over medium heat and cook, stirring occasionally, for about 25 minutes.
3. Add lemon juice and cook for another 5 minutes.
4. Pour into sterilized jars and let cool before sealing.

---

5. Rhubarb Muffins

These rhubarb muffins are so moist and fluffy! They’re the perfect breakfast treat or snack. The tangy rhubarb adds a nice zing, and the sweetness from the sugar makes them irresistible. Plus, they’re super easy to make, so you can enjoy them fresh out of the oven in no time.

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups rhubarb, chopped

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
3. In another bowl, whisk together egg, milk, oil, and vanilla.
4. Add the wet ingredients to the dry and stir until just combined.
5. Gently fold in the rhubarb.
6. Spoon the batter into the muffin tin and bake for 20-25 minutes or until a toothpick comes out clean.

---

6. Rhubarb Sorbet

Rhubarb sorbet is a refreshing, sweet-tart frozen treat perfect for hot days. It’s simple, refreshing, and a great way to use up fresh rhubarb. Plus, it’s dairy-free, so even those with dairy sensitivities can enjoy it!

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes (plus freezing)

Ingredients:

• 4 cups rhubarb, chopped
• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice

Instructions:

1. In a saucepan, combine rhubarb, sugar, and water.
2. Bring to a simmer over medium heat, stirring occasionally, for about 10 minutes, until rhubarb softens.
3. Let the mixture cool, then blend it until smooth.
4. Stir in lemon juice and refrigerate for at least 2 hours.
5. Pour the mixture into an ice cream maker and churn according to manufacturer instructions.
6. Freeze for 2 hours or until firm, then scoop and serve.

---

7. Rhubarb and Apple Crisp

This rhubarb and apple crisp is a comforting, cozy dessert that combines the tartness of rhubarb with the sweetness of apples. The crumbly topping adds a perfect crunch. It’s a great dessert for any season, but especially in the fall when apples are in season.

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

• 3 cups rhubarb, chopped
• 3 apples, peeled and chopped
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1/2 cup rolled oats
• 1/4 cup butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix the rhubarb, apples, sugar, brown sugar, flour, and cinnamon.
3. Pour the mixture into a greased baking dish.
4. In a separate bowl, combine oats, butter, and a pinch of cinnamon. Sprinkle over the fruit mixture.
5. Bake for 40-45 minutes, or until the topping is golden brown.

---

8. Rhubarb Sauce for Pancakes

This rhubarb sauce is the perfect topping for pancakes, waffles, or even ice cream. It’s sweet, tangy, and so easy to make. Once you try it, you’ll want to put it on everything!

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:

• 3 cups rhubarb, chopped
• 1/2 cup sugar
• 1/4 cup water
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine rhubarb, sugar, and water.
2. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until rhubarb is soft and has broken down.
3. Stir in vanilla extract and let it cool for a few minutes.
4. Serve warm over pancakes, waffles, or ice cream.

---

9. Rhubarb Upside-Down Cake

This rhubarb upside-down cake is so fun to make and eat. The tangy rhubarb caramelizes on the bottom, creating a sweet and sour layer under the cake. It’s the perfect dessert for any occasion.

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

• 2 cups rhubarb, chopped
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 1 egg

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a baking dish, mix rhubarb and brown sugar. Pour melted butter over it.
3. In a separate bowl, whisk together flour, sugar, baking powder, vanilla, milk, and egg.
4. Pour the batter over the rhubarb mixture.
5. Bake for 40-45 minutes, until the cake is golden brown.
6. Let it cool for a few minutes before flipping it over to reveal the caramelized rhubarb.

---

10. Rhubarb Lemonade

Rhubarb lemonade is a sweet and tangy drink that’s perfect for a hot summer day. The rhubarb adds a refreshing twist to the classic lemonade. Once you taste it, you’ll never go back to plain lemonade again!

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

• 2 cups rhubarb, chopped
• 1 cup sugar
• 4 cups water
• 1/2 cup lemon juice
• Ice

Instructions:

1. In a saucepan, combine rhubarb, sugar, and 1 cup of water.
2. Bring to a simmer and cook for 10-15 minutes, until the rhubarb breaks down.
3. Strain the mixture through a fine sieve to remove the solids.
4. Stir the rhubarb syrup into the remaining 3 cups of water and lemon juice.
5. Serve over ice and enjoy!

---

11. Rhubarb Chutney

Rhubarb chutney is a sweet and spicy condiment that pairs perfectly with meats like chicken or pork (or any veggie dish if you prefer). It’s packed with flavor and easy to make, adding a burst of taste to any meal.

Servings: 8
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:

• 3 cups rhubarb, chopped
• 1/2 cup onion, chopped
• 1/4 cup raisins
• 1/2 cup sugar
• 1/4 cup vinegar
• 1 tablespoon grated ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves

Instructions:

1. In a saucepan, combine rhubarb, onion, raisins, sugar, vinegar, ginger, cinnamon, and cloves.
2. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until it thickens to a jam-like consistency.
3. Let it cool before serving.

---

12. Rhubarb Custard Bars

These rhubarb custard bars are like a little piece of heaven. They have a creamy custard filling with a tangy rhubarb topping, all resting on a buttery shortbread crust. These bars are perfect for a sweet treat or a picnic.

Servings: 12
Prep Time: 15 minutes
Cook Time: 50 minutes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup butter, melted
• 1/4 cup sugar
• 2 eggs
• 1 cup rhubarb, chopped
• 1 cup sugar (for custard)
• 1/4 cup all-purpose flour (for custard)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix flour, melted butter, and sugar to form the crust. Press into the bottom of a greased baking dish.
3. In a separate bowl, beat eggs, sugar, flour, and vanilla for the custard filling.
4. Stir in the chopped rhubarb and pour over the crust.
5. Bake for 45-50 minutes, until the custard is set and golden.

---

13. Rhubarb Oatmeal Cookies

These rhubarb oatmeal cookies are chewy, sweet, and a little tangy from the rhubarb. They’re perfect for breakfast, a snack, or even a lunchbox treat. They’ll make your house smell amazing while they bake!

Servings: 20 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients:

• 1 cup oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup butter, softened
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1/2 cup rhubarb, chopped

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix oats, flour, baking soda, salt, and cinnamon.
3. In another bowl, beat butter, brown sugar, and white sugar until creamy. Add the egg and mix well.
4. Stir in the dry ingredients and rhubarb until combined.
5. Drop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes, until golden.

---

14. Rhubarb Ice Cream

Rhubarb ice cream is the perfect balance of creamy and tangy. The rhubarb adds a surprising flavor that pairs so well with the sweetness of ice cream. It’s a fun way to use rhubarb in a cold, refreshing treat.

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes (plus freezing)

Ingredients:

• 2 cups rhubarb, chopped
• 1 cup sugar
• 1/2 cup water
• 2 cups heavy cream
• 1 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine rhubarb, sugar, and water. Cook over medium heat for about 10 minutes, until rhubarb breaks down.
2. Strain the mixture to remove solids and let it cool.
3. In a bowl, combine cream, milk, vanilla, and the rhubarb syrup.
4. Pour the mixture into an ice cream maker and churn according to manufacturer instructions.
5. Freeze for 2-3 hours before serving.

---

15. Rhubarb BBQ Sauce for Grilled Chicken

Rhubarb BBQ sauce is a unique twist on the classic barbecue flavor. The tangy rhubarb adds a refreshing punch, making it perfect for grilled chicken, pork, or even veggies. This sauce is a fun way to get creative with rhubarb and add a zing to your summer BBQs.

Servings: 6
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 2 cups rhubarb, chopped
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika

Instructions:

1. In a saucepan, combine all ingredients and bring to a simmer over medium heat.
2. Cook for 15-20 minutes, stirring occasionally, until the rhubarb breaks down and the sauce thickens.
3. Use an immersion blender or regular blender to puree the sauce until smooth.
4. Let it cool before brushing over grilled chicken, or serve as a dipping sauce.

---

Frequently Asked Questions (FAQ)