Homemade Rhubarb BBQ Sauce

There’s something about rhubarb season that always feels a little like a reset. The freezer is getting emptier, the garden is waking up, and suddenly you’re looking for ways to turn those tart pink stalks into something a little more exciting than crisps and jam.

This Rhubarb BBQ Sauce is sweet, tangy, deeply spiced, and just a little unexpected, the kind of sauce that makes people pause after the first bite and say, “Wait… what is in this?”

It also happens to be a great way to preserve a big rhubarb harvest, especially if you’re already tired of staring at bowls of chopped stalks on the counter and wondering what else you can do with them.

• Pinterest

• Facebook

• Instagram

JUMP TO RECIPE

How to Use It

This sauce is one of those versatile staples that quietly disappears once you start using it.

Try it on:

• pulled pork sandwiches

• grilled chicken thighs

• meatloaf glaze

• baked beans

• burgers or wraps

Amazon Affiliate Disclaimer:

 Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you!

Homemade Rhubarb BBQ Sauce

Ingredients You’ll Need

8 cups rhubarb, chopped

3 1/2 cups brown sugar, lightly packed

1 1/2 cups raisins, chopped

1/2 cup onion, chopped

1/2 cup vinegar (5% acidity)

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp black pepper

1 tsp salt

1 tsp liquid smoke (optional)

Instructions

1. In a large heavy-bottomed pot, combine the rhubarb, brown sugar, raisins, onion, vinegar, spices, and salt.

2. Bring everything to a boil over medium-high heat, stirring often so the sugar doesn’t stick or scorch. Once it starts bubbling, reduce the heat and let it simmer gently for about 30–45 minutes, until the rhubarb is completely soft and breaking down.

3. At this point, the kitchen will smell like something between fruit preserves and BBQ sauce, which is honestly one of my favourite stages of cooking.

4. Remove the pot from the heat and carefully blend until smooth using an immersion blender. If you’re using a countertop blender, work in small batches and be very mindful of steam buildup.

5. Once blended, return the sauce to the pot. Stir in the liquid smoke if you’re using it, and simmer again for another 5–10 minutes to finish the texture and bring everything together.

Canning Instructions (Water Bath Method)

While the sauce is cooking, prepare your jars, lids, and water bath canner so everything is ready to go.

Ladle the hot sauce into sterilized jars, leaving 1/2 inch headspace. Remove any air bubbles, wipe the rims clean, and apply lids and rings to fingertip tight.

Process in a boiling water bath:

• Half-pints or pints: 15 minutes (adjust for altitude if needed)

Once processed, remove jars and let them sit undisturbed for 12–24 hours before checking seals.

If You Don’t Want to Can It

Not in the mood for canning? This sauce also works beautifully as a fridge or freezer recipe.

• Fridge: store in airtight containers for 2–3 weeks

• Freezer: freeze for up to 6 months in portioned containers

The texture may thicken slightly after freezing, but a quick stir or re-blend brings it right back.

All of my canning rings and lids are always from ForJars Canning Supplies! You can use code SPROUTING10 to save!

The Recipe:

Did you try making this Homemade Rhubarb BBQ Sauce? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!