Rhubarb BBQ Sauce

Rhubarb BBQ Sauce

Rhubarb’s tart taste gives this savory barbeque sauce a delicious tangy flavour. It’s not just for desserts! Rhubarb is packed with nutrients most notably dietary fiber, protein, and vitamin K which supports healthy bone growth and brain health.
Author: Poppy Innovations


  • 1 pound rhubarb fresh or frozen (about 4 cups)
  • 1 Tbsp olive oil
  • ½ cup chopped onion
  • 2 cloves garlic
  • ¼ cup ketchup
  • 2 Tbsp water more water to thin sauce to desired consistency
  • 2 tsp smoked paprika
  • ¼ cup brown sugar
  • 1 Tbsp molasses
  • 1 Tbsp cider vinegar
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dijon mustard
  • 1 tsp hot sauce optional
  • ¼ tsp freshly ground pepper
  • Salt to taste


  • Prepare a boiling water bath and jars to sterilize. Place the lids in a small saucepan, cover them with water and simmer over very low heat.
  • In a large, nonreactive skillet add olive oil and heat on medium heat. Add the chopped onion and cook, stirring occasionally until the onion begins to turn golden but not browned. About 10-15 minutes.
  • Add the garlic and cook, stirring constantly for 1 minute.
  • Add the rhubarb, ketchup, water, molasses, brown sugar, smoked paprika, cider vinegar, Worcestershire sauce, Dijon mustard and hot sauce (if using) and ground black pepper.
  • Bring mixture to a boil. Reduce the heat to medium and cook, stirring often until the rhubarb is tender and starts to fall apart. It should take about 10 – 15 minutes.
  • Transfer the food to a blender and puree until smooth. Add more water if necessary to thin sauce to desired consistency. Add salt to taste.
  • Ladle the sauce into hot jars. Leave ½ inch headspace. Remove any air bubbles from inside the jar. Wipe the rims, apply the lids and rings and process in a boiling water bath for 25 minutes (adjusted for Calgary altitude).


Tip: Use sauce to baste pork, poultry, beef and even tofu before or during cooking.