Tangy rhubarb BBQ sauce transforms these pulled chicken sliders into a springtime delight. Nestled in soft buns and topped with crunchy slaw, they’re perfect for gatherings or quiet indulgences. Rich in vitamin K, rhubarb is a powerhouse ingredient for bone health and recovery.
Kick-it-up!
Add a few slices of pickled red onion or jalapeno for a tangy and spicy kick of flavour!
This recipe was originally published in the May 2025 issue of alive magazine.
Rhubarb BBQ Pulled Chicken Sliders
Ingredients
- 2 cups (500 mL) fresh rhubarb, chopped
- 1/2 cup (125 mL) tomato purée
- 1/4 cup (60 mL) apple cider vinegar
- 1/4 cup (60 mL) unrefined coconut sugar
- 1 Tbsp (15 mL) raw honey
- 1 Tbsp (15 mL) Worcestershire sauce
- 1 tsp (5 mL) smoked paprika
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) onion powder
- 1/4 tsp (1 mL) sea salt
- 2 cups (500 mL) cooked, shredded chicken (preferably roasted)
- 1/2 cup (125 mL) Rhubarb BBQ sauce
- 2 cups (500 mL) shredded cabbage (green, purple, or mix)
- 1 medium carrot, grated
- 2 Tbsp (30 mL) apple cider vinegar
- 1 Tbsp (15 mL) raw honey
- 1 Tbsp (15 mL) extra-virgin olive oil
- Salt and pepper, to taste
Directions
01
8 small whole-grain slider buns (or your preferred type of bun)
02
In medium saucepan, combine rhubarb, tomato purée, apple cider vinegar, coconut sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and salt. Cook over medium heat for 15 to 20 minutes, stirring occasionally, until rhubarb breaks down and mixture thickens. Let cool slightly, then blend until smooth. Set aside.
03
In large skillet over medium heat, combine shredded chicken and 1/2 cup (125 mL) of Rhubarb BBQ sauce. Stir to coat evenly and heat through, about 3 to 4 minutes.
04
In large bowl, toss together shredded cabbage, grated carrot, apple cider vinegar, honey, olive oil, salt, and pepper. Let sit for 10 minutes to allow flavours to meld.
05
Toast slider buns lightly for extra texture. Place generous scoop of pulled chicken on bottom half of each bun. Top with spoonful of slaw and the top of bun.
06
Serve warm, with extra BBQ sauce on the side for dipping.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
