Go Back
–+ servings
A small white bowl filled with smooth, vibrant red rhubarb barbecue sauce resting on a light marble surface.
Print Pin

Rhubarb BBQ Sauce

A delicious unique Rhubarb bbq sauce that goes so well with chicken or fish.
Course Dinner
Cuisine American
Keyword bbq sauce, rhubarb sauce, summer bbq sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 people
Author April Boller Wright

Equipment

  • 1 Glass Jar with Lid A clean mason jar or glass container for storing the finished sauce in the fridge

Ingredients

Rhubarb BBQ Sauce

  • 12 oz frozen chopped rhubarb
  • 1/3 cup apple cider vinegar
  • 2/3 cup brown sugar Note: can reduce depending on desired sweetness
  • 3 tbsp honey
  • 3 tbsp ketchup
  • 1.5 tbsp Worcestershire sauce
  • 1.5 tsp smoked paprika
  • 1 tsp Calabrian pepper *optional* (jarred calabrian chili peppers)
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 3/4 tsp kosher salt
  • 1/4 tsp chili powder
  • 1/8 tsp ground ginger

Instructions

  • Simmer the BBQ: Add all of the ingredients into a medium saucepan over medium heat. Bring the mixture to a gentle boil, stirring frequently to dissolve the brown sugar and honey. Lower the heat to a simmer and let it cook for about 20-30 minutes, or until the rhubarb pieces are completely broken down, tender, and soft.
  • Strain and Finish: Pour the hot barbecue sauce through a fine-mesh strainer set over a clean bowl or jar. Use the back of a ladle or a rubber spatula to press the sauce through, discarding any remaining fibrous rhubarb strings.
  • Pour the finished sauce into your clean jar, let it come to room temperature uncovered (so condensation doesn't water it down), and then pop the lid on. It's ready to be slathered onto your chicken, fish or pork.

Notes

How to Use This Rhubarb Barbecue Sauce

Watch the Sugar and Acid Balance

Rhubarb is intensely tart, which is why the recipe relies on a combination of brown sugar, honey, and ketchup to balance it out.
  • Taste as you go: Because the natural tartness of rhubarb can vary depending on how ripe or thick the stalks are, give the sauce a quick taste right after you strain and mash it. If it feels a bit too sharp, stir an extra tablespoon of brown sugar or honey into the warm sauce until dissolved. If it’s too sweet, a tiny splash of extra apple cider vinegar will wake it right up.

Let it Thicken as it Cools

Don't worry if the sauce seems a tiny bit thinner than standard commercial barbecue sauce while it's still hot in the pan.
  • The Cooling Factor: Rhubarb contains natural pectin, which causes the sauce to naturally gel and thicken up significantly as it cools down. If you want to use it as a glaze, let it sit for a few minutes after straining to achieve the perfect sticky consistency.

Storage and Yield

  • This recipe will yield roughly 1.5 to 2 cups of finished sauce.
  • Because of the high acidity from the vinegar and rhubarb, it stores beautifully. You can keep it in a sealed mason jar in the fridge for up to two weeks, or freeze it for up to three months if you want to save a batch for later.