A perfect BBQ appetizer or main course!
There are two things I love about BBQs – you get to eat outside on a nice day and… all the food. Grilling is one of my favorite methods to cook food – not to mention, it’s pretty healthy.
Rhubarb is pretty much, in my mind, the crowning glory of spring’s produce. I mean, how many pink vegetables are there? I cannot think of any other.
And it might surprise you, but because rhubarb has no seeds, it’s technically a vegetable. However, when you add a little sugar to it, how can you not treat it as a fruit? Pair it with strawberries (which is exactly what’s in this barbecue sauce!), and you’re golden…literally, the color of this “rhubarbecue” sauce is nearly golden.
So about this “rhubarbecue.” You’re probably wondering either “what is that?” or “did you actually put rhubarb in barbecue sauce, Anessa?” Let me just tell you that rhubarb makes this barbecue sauce. It gives it a slight tart flavor that pairs so well with the sweet brown sugar and ketchup of the ordinary barbecue sauce. And I never actually knew that barbecue sauce was not very difficult to make from scratch. Just whisk a few ingredients together, and you’re done!
In terms of the rest of the slider, burger, or whatever you would like to call these absolutely delicious appetizers (or add the chicken to a larger bun, and it’s an entrée!), I find that pulled chicken is the best since there is more surface area for the “rhubarbecue” sauce to coat. And we cannot forget the cheese, so cheddar does the trick. I mean, I can’t resist…
So if you’re a rhubarb lover, try this Strawberry Rhubarb Swirl Breakfast Smoothie (with an accompanying video!) and this Raspberry Rhubarb Almond Galette!
"Rhubarbecue" Pulled Chicken and Cheddar Sliders
Chicken
- 4 lbs of chicken breast
- 1 tsp of salt
- 1 tsp of ground black pepper
“Rhubarbecue” Sauce
- 3-1/2 cups of fresh rhubarb, chopped
- 2 cups of strawberries, chopped
- ½ cup of water
- ¾ cup of light, packed brown sugar
- ¼ cup of red wine vinegar
- ¾ cup of ketchup
- ¼ cup of honey
- ¼ cup of reduced-sodium soy sauce
- 2 tsp of ground black pepper
Toppings
- 4 slices of cheddar cheese
- 8 mini pretzel buns ((or any slider buns))
- fresh arugula
- Preheat broiler to 400? F. In a medium saucepan, add rhubarb, strawberries, and water. Heat over medium heat until rhubarb and strawberries are very soft and tender. Add mixture to a blender, and blend until rhubarb and strawberries are completely puréed. Set aside.
- In a large pan, sprinkle salt and black pepper on chicken breasts. Broil for 25 minutes, or until chicken is fully cooked, flipping chicken after about 12 minutes. Allow chicken to cool slightly. Once cool, pull chicken apart so it resembles thin strips. Add chicken to large bowl.
- In a small bowl, whisk together brown sugar, red wine vinegar, ketchup, honey, soy sauce, and black pepper. Add rhubarb mixture, and whisk until all ingredients are completely incorporated.
- Add “rhubarbecue” sauce to pulled chicken, and mix well until chicken is completely coated in sauce. Preheat small skillet over low heat.
- Add 1-2 tbsp of pulled chicken (per 1 slider) to heated skillet, and half of cheddar cheese slice on top. Cook until cheddar is fully melted, and add chicken to slider bun. Top with arugula, and dig in!
