ROASTED RHUBARB BARBECUE SAUCE — Fresh rhubarb is roasted, then pureed and cooked with traditional barbecue sauce ingredients in this unique and flavorful condiment.
If you’re looking for a creative and delicious way to use rhubarb, you’ve got to give this Roasted Rhubarb Barbecue Sauce recipe a try!
I love the bright red color of fresh rhubarb, and it’s always one of the first things to appear at our farmers’ market. Of course, once I get it home, I’m never quite sure what to do with it.
This recipe is now one of my best summer sauces. There is always a batch done during my harvest of rhubard. It is great for bbq’s and is an awesome substitute for pizza sauce on a pizza. ~ Carole
If you’re wondering the same thing, I highly recommend this sweet and tangy barbecue sauce.
Although it’s technically a vegetable, it’s most often found in pies and other desserts (usually pared with strawberries)–probably because it’s very bitter and usually needs a lot of sweetening up.
When choosing rhubarb, look for stalks that are flat and firm, and avoid stalks that are limp or curled. Unwashed rhubarb, stored in a plastic bag in the refrigerator, will keep for about 3 days.
When I brought some rhubarb home from the farmers’ market recently, I was determined to make something besides a dessert. I’d seen several sauces that utilized fresh rhubarb, which inspired me to try making a barbecue sauce. It was delicious!
Made some tonight, to put on country style ribs and LOVED it!!!! This is my new sauce…..I have three rhubarb plants and make tons of pies and cookies but this WOW!! Thank you for sharing ~ Nancy
The rhubarb in this sauce is roasted, which softens the rhubarb and makes it easy to puree–it’s a great thickener for the sauce. Paired with some more typical barbecue sauce ingredients, the result is a tangy, slightly sweet sauce that’s perfect on grilled chicken or pork.
This recipe makes about 2 cups (depending on how much water you add) and should keep in the refrigerator for up to a month.
WHAT PEOPLE ARE SAYING ABOUT ROASTED RHUBARB BARBECUE SAUCE
This is amazing. I cannot believe how fantastic it is. I made it after dinner, for tomorrow, and wish I had some chicken to BBQ to eat right now. I keep going back in the kitchen and licking the spoon. I plan on canning some as well. AMAZING! ~ Amanda
I made this last year & also canned it! It has held up great!! I have been hiding my stash so the kids won’t get into it. Thanks for the great recipe…my sister just dropped off about 30 pounds of rhubarb for me to make more. I have my work cut out for me!!! I added a tiny bit of liquid smoke to my recipe to give it that hickory smoke flavor we all love and I processed the pint jars for about 20 to 25 minutes in a water bath. ~ Trisha
I made this last night and it is delicious! We are invited to supper this weekend and I wanted to bring a gift for my hostess. So I’ll bottle this up nice and, with a bouquet made from flowers from my garden, I think she’ll be impressed! Thanks for the awesome recipe! ~ Lorna
Harvested some rhubarb today and tried this recipe. Absolutely mind blowing!! I couldn’t stop licking the spoon. Thank you so much for sharing. ~ Pennyann
I made this today and it was fabulous! So easy but so fancy at the same time! I had it over pork chops, but I’m also planning on using in place of marinara sauce on portobello mushroom “pizzas” and as a topping on black bean “burgers”. Thanks so much for posting! ~ Katy
Be sure to save this Roasted Rhubarb Barbecue Sauce recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Roasted Rhubarb Barbecue Sauce
- Produce: rhubarb, garlic
- Balsamic vinegar
- Brown sugar
- Ketchup
- Worcestershire sauce
- Spices: chili powder, cinnamon, cayenne pepper, salt and pepper
Roasted Rhubarb Barbecue Sauce
Fresh rhubarb is roasted, then pureed and cooked with traditional barbecue sauce ingredients in this unique and flavorful condiment.
Ingredients
- 4 cups coarsely chopped rhubarb
- 3 cloves garlic
- 1 cup water (plus more, as needed)
- 3 tablespoons balsamic vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1/4 teaspoon cinnamon
- Dash of cayenne pepper
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with foil and spray generously with non-stick cooking spray.
- Place the chopped rhubarb and garlic cloves on the prepared pan. Roast for 15-20 minutes, or until rhubarb is soft.
- Transfer the rhubarb and garlic to a food processor or blender. Puree with one cup of water until smooth.
- Pour the puree into a medium saucepan. Add remaining ingredients and mix well. Add additional water, as needed, until sauce is desired consistency.
- Bring to a simmer over medium-low heat. Simmer for 10-15 minutes. Cool before pouring into storage containers. Keep refrigerated.
Notes
Makes about 2 cups.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 51Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 133mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 1g
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Who Dished It Up First: This is an original recipe.
Thalia @ butter and brioche
what an interesting flavour combination! love the barbecue and rhubarb flavour… but never tried them together! something i will have to try. thanks!
Amanda
This is amazing. I cannot believe how fantastic it is. I made it after dinner, for tomorrow, and wish I had some chicken to BBQ to eat right now. I keep going back in the kitchen and licking the spoon. I plan on canning some as well. AMAZING
Laura
This sounds delicious! How long did it last in the fridge for you? Do you think it would freeze well?
Danelle
It should last a few weeks in the fridge. I haven’t tried freezing it, but I imagine it would freeze well.
Debby
I am canning mine for Christmas gifts!
Tiffany
How did the canning work out? Can you share your steps and method please – was thinking of canning too but not as experienced. Would love your feedback! Thanks!
Miki
I’ve been juicing Concord grapes all week, and just ran into your BBQ sauce recipe… I’m gonna try it today, and follow up by sealing a few pint jars as I do my 1/2 gallon or quart jars. The jars and rings are pre sterilized, while the lids are heated to a soft simmer prior to jarring the liquid, and then placed atop the jar. After filling and placement of the ring over the lid on the jar … tighten it till its snug/firm? I’ve always been told I shouldn’t over crank on these, as it can cause problems, (breakage, false seals)… The cooling of the simmered/steaming mass causes a vacuum to take affect. You know you’re good when you hear the lid make it’s little “gloip” noise within the next 30 minutes or less. If you don’t hear it seal, either place the container in the fridge for use within several weeks, or reheat the product, use a clean jar, ring, and brand new lid to try again. Do not attempt to manually seal the jar by tapping or tightening… Keep your hands to yourself during the cooling process. A gentle swipe across the top will let you know if it sealed while you stepped out of the room. Just don’t hurry it. Your tummy will thank you later;P
P.S. Had an experience last week when I sealed my first 6 boxes of juice… Had some unused leftover generic and Ball/Kerr lids left from several years past canning expeditions. Learned that while new generic might be fine, old generic lids ARE NOT! The goopy seals tend to stick to each other, and fall off when separated. I’ll wait for those canning sales and buy brand name lids from now on. The 2-3 year Ball/Kerr lids were in perfect condition.
Miki
Please add the 25 minute boiling water bath step to the hot jars above… I have been corrected by my spouse… Juicing works without due to the extreme heat of the steam used to extract the juice from whatever fruit/vegetable you’re drawing it from… In the case of this amazing bbq recipe, a boiling water bath would be required to reach the recommended processing temperature. Please note, I would have amended my previous post, however I could not locate an edit feature… A few posts below mine, a boiling water bath is suggested.
Katie
I made this today and it was fabulous! So easy but so fancy at the same time! I had it over pork chops, but I’m also planning on using in place of marinara sauce on portabella mushroom “pizzas” and as a topping on black bean “burgers”. Thanks so much for posting!
Danelle
Thanks so much Katie! I love the idea of using it on mushroom pizzas!
Kim
Debbie, are you canning in a water bath, or pressure canner? And for how long?
Pennyann
Harvested some rhubarb today & tried this recipe.. Absolutely mind blowing!! Yummyyyy i couldnt stop licking the spoon… Thankyou so much for sharing..
Danelle
Thanks so much!
Alicia Lavoie
Can you can this? I would do water bath. Does anyone know if this would would be ok?
Jody
This can be canned in a water bath. Any acidic fruit can be canned as long as it has a pH below 4.6; rhubarb has a pH of 3.1-3.4 so is safe from botulism.
Brooksie
Thank you SOOOO much for sharing this! I am having chicken tonight and have LOTS of rhubarb and really wanted to use it in a different way, so I looked up rhubarb bbq sauce. I am so excited to have found this recipe! Thank you again!!
Danelle
Thanks so much! Hope you enjoy it! 🙂
Sarah
I made mine using Dr Pepper. Amazing!!!!!!
Lorna
Oh my gentle annie! I made this last night and it is delicious! We are invited to supper this weekend and I wanted to bring a summery gift for my hostess. So I’ll bottle this up nice and, with a bouquet made from flowers from my garden, I think she’ll be impressed! Thanks for the awesome recipe!
Rosetta
Has anyone jarred this?
Fran
I liked this but I had to tweek it a bit. Definitely either leave out the cinnamon or decrease it a lot. I added a bit more vinegar, mustard, cayenne , garlic and onion powder. I canned it for 25 min (per the recommendation above) in a water bath.
Trisha
Hi! I made this last year & also canned it! It has held up great!! I have been hiding my stash so the kids won’t get into it 🙂 Thanks for the great recipe…my sister just dropped off about 30 pounds of rhubarb for me to make more. I have my work cut out for me!!! I added a tiny bit of liquid smoke to my recipe to give it that hickory smoke flavor we all love ( A little goes a long way!) & I processed the pint jars for about 20 to 25 minutes in a water bath. No pressure canner needed to can rhubarb… it is acidic enough.
Danelle
Thank you! So glad you like it. I love the liquid smoke idea!
Carole
I made this recipe with frozen rhubarb instead and it turned out great. I did not use much water to compensate with the water in the frozen ruhubarb. I also added maple syrup to tame down the hottness of the taste as I used ancho chilli powder also garnished with smoked flavor and roasted the sauce in the oven instead of the stove top. Yummy.
Alicia Madsen
It’s very good, and I’ll make it again, only I think I would dial back on the chili powder, and maybe increase the cayenne. Great recipe!!
Danelle
Thank you!
Carole Laplante
This recipe is now one of my best summer sauce. There is always a batch done during my harvest of rhubard. It is great for bbq’s and is an awesome substitute for pizza sauce on a pizza.
Danelle
Thank you! I can’t wait to try it on pizza now!
Nancy Butter
I’m glad that I found this recipe for Roasted Rhubarb Barbecue Sauce. Made some tonight, to put on country style ribs and LOVED it!!!! This is my new sauce……….I have three rhubarb plants and make tons of pies and cookies but this WOW!! Thank you for sharing 🙂 🙂
Danelle
Thank you!!!
esta
can i use frozen rhubarb in this recipe?
Danelle
I’ve never tried it, but I don’t see why not.
Jess
Esta, it will be more “liquidy” but you need liquid for the recipe. I have over 100cups of frozen rhubarb from this season and I plan on making batches as I run out.
Simone Hall
Can I use frozen? If so thaw first?
Danelle
I’ve never tried it, but I think it would work (thaw first).
Barb
Excellent Recipe! We made a test batch for some Pulled Pork, and it was a hit. Way better than most store bought BBQ Sauces. Will be making a big batch to can, today, while the Rhubarb is in its prime. We added liquid smoke, and extra cayenne for more zip. Lovely!
The advertisements on this site drive me up the wall, though. Flashing ads every second or two, auto play videos, ads across the bottom. It’s like trying to navigate a video game minefield. No way will I stay on this site long enough to slick any of your sponsored links. It “in and out in 2 minutes, before anyone gets hurt.” The print function on this recipe does not function. Just brings me to the top of the page.
AND I hope that you are being compensated well by your advertisers for the service that you are offering. This recipe is printed and it’s a keeper!!!
Happy Mother’s Day!
Christina
Hey Barb! I totally agree with you on all the pop up ads and videos! Very frustrating!
Danelle
Thanks for your feedback. I realize the ads can be frustrating. However, they allow me to offer my recipes to you for free. There are quite a few costs associated with running a food blog–web hosting is the biggest expense, along with photography and editing equipment, and of course, all the food (just to name a few of the costs). I am basically a “one woman show” and cover all these expenses out of my own pocket. Not to mention, the time I put into cooking, taking pictures, and writing posts and recipes is also valuable, averaging 30-40 hours per week. It’s a full-time job! The ads help cover my costs and provide me with an income. The alternative would be to remove ads, but charge a subscription fee. Given the option, most people prefer to put up with the ads. Hope that gives some insight into why I have ads on my blog. I hope you’ll continue to visit and enjoy the recipes.
Jess
I am so thankful I found your recipe. This is one of my favorite bbq sauces now. When I tasted as written, I thought “man, this will be amazing on pulled pork”. However I’m more of a rib girl and I added another 1/4c of brown sugar and it’s on point!
I’ve been canning it in half pint jars using a water bath for 15mins. Everyone’s Christmas gifts now 😉
Thank you!
Sarah
This was delicious! I made it with young shoots of Japanese knotweed, which is just like rhubarb but an edible invasive. (Make sure you harvest it from patches that haven’t been sprayed with herbicide, and that you boil any trimmed pieces for at least 5 minutes before discarding, as it will spread.) Surprisingly very very delicious and easy!