TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 2 cups chopped fresh or frozen rhubarb
  • 1 cup ketchup
  • 1/2 cup water
  • 1 small onion, chopped
  • 1/4 cup packed brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • 2 teaspoons Worcestershire sauce
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt

Nutritional Facts

1/4 cup: 51 calories, 0 fat (0 saturated fat), 0 cholesterol, 427mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 1g protein.


  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 18-22 minutes or until rhubarb is tender. Cool slightly.
  2. In a blender, process sauce until smooth. Serve warm. Yield: 3 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Chipotle Rhubarb Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p203

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cwegner52 User ID: 5577209 63917
Reviewed Jun. 17, 2011

"Excited to have new uses for rhubarb, this one was great for our spice loving friends! Not only did they take the leftovers home but they have requested more!"

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