Julie's rhubarb barbecue sauce

Sweet & Tangy Rhubarb BBQ Sauce

Now let me tell you how great rhubarb is in a BBQ sauce. The sour, puckering flavour of rhubarb is a perfect foil for the tangy-sweet of molasses and the cooked rhubarb gives the sauce a lovely texture. This recipe would work with frozen rhubarb too.

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Sweet & Tangy Rhubarb BBQ Sauce

Slightly adapted from Dinner with Julie blog

  • Author: Crosby Molasses

Ingredients

Scale
  • 23 large stalks of rhubarb, chopped (about 2 cups)
  • 3/4 cup water
  • 1 tablespoon of oil (canola, olive, sunflower or other)
  • 1 onion, diced
  • 23 garlic cloves, crushed
  • 1 cup ketchup
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. grainy mustard (or Dijon mustard)

Instructions

  1. In a small saucepan simmer the rhubarb with the water until the rhubarb is very soft.
  2. In a medium pot sauté the onions in the oil until soft but not brown. Add the garlic and cook another minute.
  3. Add the rhubarb mixture along with the remaining ingredients and bring to a simmer; cook for 10-15 minutes, until the mixture thickens.
  4. Puree

Makes about 2 cups. From Dinner with Julie

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rhubarb barbecue sauce is tangy and sweet
Beer barbecue sauce recipe

 

Comments

  • June 17, 2021
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    Susan

    Please revise recipe. Ingredients do not list the oil that is needed for the onions. I drizzled olive oil on mine. Thanks

  • June 17, 2021
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    Susan Merritt

    I’m not a fan of condiments but, rhubarb BBQ sauce piqued my interest and I have so much this year. Made an initial batch this morning and processed it. What a great taste. Will be making more for sure as gifts for family and friends. Thank you!

  • June 7, 2020
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    Caroline Morden

    Can I can this sauce, and what is the process, and shelf life?

    • June 8, 2020
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      Crosby Molasses

      Hi Caroline, I haven’t canned it but another reader wrote that it cans well.

  • June 5, 2020
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    Rhonda Eves

    Best ever bbq sauce! It’s a shoe in for my boys who don’t like rhubarb but they LOVE this bbq sauce on everything! Cans well!!

  • June 9, 2019
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    c morden

    Can this recipe be processed and preserved?

    • June 20, 2019
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      Crosby Molasses

      Hi there, The rhubarb barbecue sauce could likely be canned, especially since it has a good acidity. But, I haven’t ever canned it myself.

  • February 5, 2014
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    Dawn

    Hi. Looking so forward to trying this recipe. I’ve been desperate to find a bbq sauce recipe that isn’t tomato based; my spouse can’t eat anything from the nightshade family, and that’s taken a serious bite out of our bbq enjoyment.

    One extra question, though. Is this too sweet or too “rhubarb” to use as a tomato substitute for something like, say chili? Wonder if it’s worth trying?

    • February 5, 2014
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      Crosby Molasses

      Hi Dawn, This recipe is delicious but it does have ketchup in it. It’s worth playing around with the recipe, may be try replacing the ketchup with some sort of fruit jam. Good luck.

  • July 13, 2013
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    Sarah

    Do you peel the stringy strips from the rhubarb before using it?

    • July 15, 2013
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      Crosby Molasses

      Hi Sarah, Because I roast the rhubarb first I fond that it isn’t really stringy and the cake cuts easily.

  • July 8, 2013
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    Jeanette

    Loved this sauce, even better than our apple butter BBQ sauce. Will make it again!

  • June 12, 2013
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    Sally

    How long will this sauce keep in the fridge??
    Can it be frozen too??

    • June 12, 2013
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      Crosby Molasses

      Hi Sally — The sauce would keep at least a couple of weeks in the fridge. I have never tried to freeze a BBQ sauce, but it might work. Not sure…

  • June 11, 2013
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    I love all the rhubarb recipes!! Never thought to use rhubarb in a bbq sauce! Wonderful~ Lynn @ Turnips 2 Tangerines

    • June 11, 2013
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      Crosby Molasses

      Hi Lynn, The rhubarb BBQ sauce was a great discovery. Something about molasses and the BBQ, a perfect pairing.

  • June 7, 2013
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    Delores Beattie

    I am so loving the rhubarb recipes, thank you!!!!

    • June 10, 2013
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      Crosby Molasses

      Hi Delores, I’m always on the lookout for more rhubarb recipes!

  • June 7, 2013
    reply

    Reminds me I promised you I would share mine with you, too. The photos are deadly. Make them bigger! Did you get my e-mail Thursday am. Many ended up in spam… just coasting through to read The Canadian Food Experience Project posts – expect yours will be up later, but see this was just posted today?
    :)
    V

    • June 10, 2013
      reply

      Crosby Molasses

      Hi Valerie – I’d love to get a copy of your BBQ sauce! As you saw from my Sunday post, I was running a little late with the CFE post…

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