Sweet & Savory Rhubarb BBQ Sauce

The tangy fragrance of simmering rhubarb fills the kitchen, mingling with sweet brown sugar to create a captivating aroma that tempts your senses. This Sweet & Savory Rhubarb BBQ Sauce is not only easy to make, taking about an hour of your time, but it delivers an incredible depth of flavor that can elevate any grilled dish or sandwich. The combination of fresh rhubarb and spices offers a unique twist, perfect for summer cookouts or weeknight dinners.

This recipe is ideal for home cooks looking to add a burst of flavor to their meals or those interested in preserving seasonal fruits. You can whip it up in advance and store it for later use, making it a great addition to your summer barbecue lineup or a thoughtful homemade gift for friends and family.

Why You’ll Love This Recipe

• The vibrant rhubarb brings a refreshing tartness balanced by sweet brown sugar.
• A quick cooking process transforms simple ingredients into a gourmet BBQ sauce.
• Versatile and can be used as a marinade or dipping sauce for various dishes.
• The sauce can be processed for canning, allowing you to enjoy it year-round.

What You’ll Need

Start gathering these ingredients for making your own BBQ sauce.

For the Sauce

• 8 cups rhubarb, chopped
• 3 1/2 cups brown sugar
• 1/2 cup onion, chopped
• 1/4 cup white vinegar
• 1/4 cup apple cider vinegar
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp allspice

Use fresh rhubarb for the best flavor.

Substitutions & Swaps

• Brown sugar can be replaced with coconut sugar.
• White vinegar can be substituted with rice vinegar.
• Onion can be swapped for shallots.
• Allspice can be replaced with a blend of nutmeg and cloves.

How to Make It

Create this delicious BBQ sauce with these straightforward steps.

Prepare jars

Start by washing the jars and bands in hot, soapy water. Rinse thoroughly and place them in your water bath canner to sterilize by bringing them to a simmer. Always use new lids for safe preservation.

Combine ingredients

In a pot, combine the rhubarb, brown sugar, onion, white vinegar, apple cider vinegar, salt, cinnamon, ginger, and allspice. Bring the mixture to a boil on high heat, stirring frequently.

Reduce heat

Reduce the heat to medium or medium-high and boil gently, continuing to stir frequently until the ingredients break down and form a thinner consistency BBQ sauce.

Blend sauce

Use an immersion blender to blend the sauce until smooth, or skip this step for a chunkier sauce with pieces of rhubarb and onion.

Jar the sauce

Ladle the hot sauce into the Mason jars, leaving ½-inch headspace at the top. Use a knife to slide around the inner edge of the jar to remove any air bubbles. Adjust headspace as needed, then wipe the rims clean, place the lids on top, and screw the bands on.

Process jars

Place the jars in the canner and bring the water to a boil. Process the jars in a boiling water bath for 15 minutes, adding time for your elevation if needed. After 15 minutes, turn off the heat, remove the lid, and let the jars cool in the canner for another 5 minutes. Finally, remove the jars from the canner and allow them to cool completely before storing.

How to Store It

Fridge: Store in sealed jars for up to 1 year.
Freezer: No, canning preserves it effectively.
Reheat: Warm gently on the stove for 5-10 minutes.

Tips for Best Results

• Use freshly chopped rhubarb for the most vibrant flavor.
• Ensure all jars are properly sterilized to prevent spoilage.
• Adjust spices according to your taste preference for a more or less spicy sauce.
• Label jars with the date to keep track of freshness.

Serving Suggestions

• Slather it on grilled chicken or ribs for a delicious glaze.
• Use it as a dipping sauce for pork chops or meatballs.
• Pair it with veggie burgers for a sweet and tangy flavor boost.