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Marissa Bolden

Rhubarb Barbecue Sauce

This rhubarb jam BBQ sauce is a quick, sweet-tangy glaze that comes together in minutes. It’s bold, slightly smoky, and perfect for tossing over crispy chicken wings brushing over, pork tenderloin, or salmon for that glossy sticky finish.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 10 oz
Ingredients Equipment Method

Ingredients
  

  • 1.2 lb Chicken wings segmented
  • 2 tsp Salt
  • RHUBARB BBQ SAUCE
  • ½ cup Rhubarb Jam
  • ½ cup Ketchup
  • 1 –2 tbsp Apple Cider Vinegar
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Brown Sugar
  • 1 Tbsp Tabasco Sauce
  • 1 tsp Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 Tb Butter

Equipment

  • Small saucepan
  • Whisk or spoon

Method
 

  1. Prep the chicken wings by tossing in salt and frying in hot canola oil at 375f for 12-16 minutes till the wings are golden , floating and crispy.
  2. Ingredients: In a small saucepan, add the rhubarb jam, ketchup, apple cider vinegar, Worcestershire sauce, paprika, garlic powder, onion powder, and black pepper.
  3. Heat and Stir: Place the saucepan over medium-low heat. Stir continuously until all ingredients are fully combined and the mixture becomes smooth as it warms through.
  4. Simmer: Allow the sauce to simmer for 3–5 minutes, stirring occasionally.
  5. Thicken: Continue cooking for an additional 2–3 minutes, or until the sauce slightly thickens to a glaze consistency. Remove from the heat and swirl butter around the pan
  6. Adjust Flavor (Optional): Taste the sauce and adjust as needed. Add more vinegar for increased tanginess or a pinch of cayenne pepper for more heat.
  7. Serve: Use the sauce to toss with crispy chicken wings or your choice of meat.