Rhubarbecue -- The Sauce That Fed the Planting Crew

Planting day 2022. Soil at fifty degrees. Jack's command: "All hands." The family assembled. Sixteen tomato plants. Ten rows of corn. The Marlene cherry tomato in the center — the spot of honor, best soil, most sun. Jack planted it himself, both hands pressing the soil around the stem. The planting is the memorial. Every spring.

Kevin's grass: a memory. A footpath between beds. The garden has conquered the backyard and Kevin has surrendered with the grace of a man who lost a twenty-year war to a vegetable garden and has made his peace.

I made pulled pork sandwiches for the planting crew. The planting-day meal. Coleslaw on top. Kevin ate three. The man eats like he plants: thoroughly.

Pulled pork sandwiches on planting day are non-negotiable in our house — but the sauce is where I get to make it mine. Rhubarb was just coming up at the edges of the garden that morning, and it felt right to pull it into the meal, something from the earth going back into the people tending it. This rhubarbecue sauce has that same spirit Jack puts into every plant he sets in the ground: a little tart, a little sweet, and deeply intentional.

Rhubarbecue

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 8

Ingredients

• 3 cups fresh rhubarb, chopped (about 4–5 stalks)
• 1/2 cup water
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

Instructions

1. Simmer the rhubarb. Combine chopped rhubarb and water in a medium saucepan over medium heat. Cook, stirring occasionally, for 8–10 minutes until rhubarb breaks down completely and becomes soft and pulpy.
2. Add the sauce base. Stir in ketchup, apple cider vinegar, brown sugar, molasses, and Worcestershire sauce. Mix well to combine.
3. Season and cook down. Add smoked paprika, garlic powder, onion powder, and cayenne if using. Reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring frequently, until the sauce thickens to a glossy, spreadable consistency.
4. Blend if desired. For a smoother sauce, carefully transfer to a blender or use an immersion blender and puree until smooth. Return to pan if needed.
5. Taste and adjust. Season with salt and black pepper. Add a splash more vinegar for tartness or a pinch more sugar for sweetness, to taste.
6. Serve. Spoon generously over pulled pork on soft sandwich rolls. Top with coleslaw.

Nutrition (per serving)

Calories: 68 | Protein: 1g | Fat: 0g | Carbs: 17g | Fiber: 1g | Sodium: 210mg