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Rhubarb BBQ Sauce

  • Author: Chris
  • Prep Time: 30 min
  • Cook Time: 55 min
  • Total Time: 90 min
  • Yield: 4 pints 1x


A tangy and tart BBQ sauce, with lots of summer flavors that’s perfect for grilling, or for canning for winter.


  • 12 stalks rhubarb (3 pounds)
  • 1 medium onion (4 ounces)
  • 5 garlic cloves
  • 1 cup apple cider vinegar
  • 2 cups brown sugar (12 ounces)
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt


  1. Rinse the rhubarb, remove both ends, and cut into ½-inch pieces. Add the cut rhubarb to a large saucepan. Peel and dice the onions and garlic and add these to the saucepan.
  2. Add vinegar, brown sugar, allspice, cinnamon, ginger, and salt to the saucepan. Simmer uncovered over medium heat for 20 minutes until rhubarb is soft, stirring occasionally to prevent sticking.
  3. Using an immersion blender, purée the mixture until it is smooth. Alternatively, working in batches, puree the sauce in a blender or food processor, returning the pureed sauce to the saucepan. Continue simmering over medium heat until the mixture thickens and coats a spoon, about 35 minutes.
  4. Ladle the hot barbecue sauce into 4 clean pint jars, leaving a ½-inch headspace. Wipe the jar rims with a clean towel to remove any food residue. Cover securely with warmed 2-piece lids and rings. Process the jars in a water bath canner for 15 minutes plus your altitude adjustment.
  5. Label the jars and store them in a cool, dark place. For best quality, use within 1 year.

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