Rhubarb BBQ Sauce

If you’ve ever found yourself with a big bunch of rhubarb and wanted to try something besides pie, you’re going to love this twist—Rhubarb BBQ Sauce! It’s tangy, sweet, and a little bit smoky, with just enough bite to make your taste buds do a happy dance. It’s the kind of sauce that makes grilled chicken, pork chops, and even veggie skewers shine.

I know rhubarb isn’t the first thing that comes to mind when you think of barbecue, but trust me on this one. Its natural tartness balances beautifully with brown sugar, honey, and a touch of spice. You end up with a bold, zesty sauce that’s totally unexpected—but in the best way.

It’s easy to make, too—just a quick simmer and blend, and you’re good to go. Whether you’re firing up the grill or just looking to switch things up for dinner, this rhubarb BBQ sauce is a delicious way to get creative with a seasonal favorite.

When Veldon’s sister, Diana, showed up with a giant bag of rhubarb from her garden, I suddenly had more rhubarb than I knew what to do with—definitely more than just a few pies’ worth! I decided to experiment with something savory, and that’s how this Rhubarb BBQ Sauce came to life.

Why You’ll Love This Recipe

• A unique twist on BBQ sauce with the bold, tangy flavor of rhubarb.
• Sweet, smoky, and slightly spicy—perfect for grilling season.
• Quick and easy to make with basic pantry ingredients.
• A creative way to use up extra garden rhubarb.
• Pairs beautifully with chicken, pork, or even roasted veggies.
• Keeps well in the fridge for up to two weeks—great for meal prep or gifting.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Rhubarb stalks: Fresh rhubarb gives the best flavor and color. Chop it evenly so it cooks down quickly and smoothly.
• Sweet onion: Adds natural sweetness to balance the rhubarb’s tartness. Yellow or Vidalia onions work well in this recipe.
• Garlic: Fresh is best for the boldest flavor.
• Water: Helps soften the rhubarb and onion during the initial simmer.
• Ketchup: Brings that classic BBQ tang and gives the sauce its rich base.
• Apple cider vinegar: Adds just the right amount of acidity to cut through the sweetness.
• Brown sugar: Sweetens the sauce and adds a hint of molasses flavor. Dark brown sugar gives a richer taste.
• Honey: Adds smooth, natural sweetness and helps thicken the sauce a bit.
• Worcestershire sauce: Gives the sauce a savory, umami kick that rounds out the flavor.
• Smoked paprika: Adds a smoky depth that really makes it taste like BBQ.
• Ground mustard: Brings a subtle sharpness to balance the sweet and smoky elements.
• Salt: Enhances all the other flavors. Adjust to taste.
• Black pepper: Freshly ground is ideal.

How to Make Rhubarb BBQ Sauce

• Step One: Combine rhubarb, onion, garlic, and water in a medium saucepan. Bring to a boil, then reduce the heat to medium-low and simmer. Cook uncovered for 10 minutes, or until rhubarb is soft and tender.
• Step Two: Stir in ketchup, vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, mustard, salt, and pepper. Simmer for another 10 minutes, stirring occasionally.
• Step Three: Use an immersion blender to puree the sauce directly in the pot until smooth.
• Step Four: Return the mixture to the stove and let it simmer for an additional 5–10 minutes, until it has thickened to your desired consistency. Taste and adjust seasoning as needed.
• Step Five: Let cool, then transfer to a jar or an airtight container. Refrigerate for up to 2 weeks.

What to Serve With It

• Grilled chicken or ribs: Brush it on during the last few minutes of grilling or serve it on the side for dipping.
• Pork chops or tenderloin: The sweet-tart combo pairs perfectly with pork.
• Burgers or sandwiches: Swap out your regular condiments for a spoonful of this sauce to take your burgers up a notch.
• Meatballs: Toss with cooked meatballs for a sweet and savory appetizer or dinner.
• Pulled pork: Stir it into shredded pork for a rhubarb-spiked twist on classic BBQ.
• Roasted vegetables: Drizzle it over roasted sweet potatoes, carrots, or cauliflower for an extra layer of flavor.
• Charcuterie boards: Serve it in a small dish as a dipping sauce alongside cheeses and cured meats.

Variations and Substitutions

• Swap the sweetener: You can use maple syrup as a substitute for honey, offering a slightly different flavor.
• Use yellow or white onion: If you don’t have a sweet onion, either of these will work just fine.
• Add heat: Stir in a pinch of cayenne pepper or a dash of hot sauce for a spicier BBQ sauce. A ½ teaspoon of chili powder can add depth and mild heat without overpowering the other flavors.
• No smoked paprika?: Regular paprika or a bit of chipotle powder can be used instead for a similar smoky note.
• Spice it up: Add a pinch of allspice or cinnamon for a warm, aromatic note that pairs well with the rhubarb.
• Try Dijon mustard: Swap in Dijon for ground mustard for a little extra tang and bite.
• Add liquid smoke: For an even bolder smoky flavor, a drop or two of liquid smoke goes a long way.
• Make it smoother or chunkier: Blend until completely smooth or leave it slightly chunky, depending on your texture preference.
• Try balsamic vinegar: For a deeper, slightly sweeter tang, balsamic can be used in place of apple cider vinegar.
• Use frozen rhubarb: If fresh rhubarb isn’t available, thawed frozen rhubarb works too—just drain any excess liquid before cooking.

Storage Instructions

Let the sauce cool completely before transferring it to a jar or an airtight container. Store it in the refrigerator for up to 2 weeks. The flavors improve after a day or two, making it great to make ahead. 

If you’d like to keep it longer, you can freeze the sauce in freezer-safe containers or zip-top bags for up to 3 months. Just thaw in the fridge overnight before using. Give it a good stir before serving, as some separation may occur.

Recipe Tips and Tricks

• Chop ingredients evenly: This helps everything cook at the same rate and blend more smoothly.
• Simmer uncovered: Letting the sauce simmer uncovered allows it to thicken and concentrate its flavor.
• Use an immersion blender: Blending directly in the pot makes cleanup easier, but a regular blender works too (just let the sauce cool a bit first).
• Taste as you go: Once the sauce is blended, give it a taste and adjust the sweetness, salt, or vinegar to your liking.
• Don’t rush the simmer: Letting the sauce cook a little longer helps develop a deeper, richer flavor.
• Label your jar: If you’re storing it in the fridge or freezer, jot down the date so you know how long it’s good for.

Rhubarb Recipes

• Rhubarb Crisp
• Rhubarb Bread
• Rhubarb Muffins
• Rhubarb Crumble Cake

Try my other homemade barbecue sauce.

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