Easy Rhubarb Barbecue Sauce

Rhubarb barbecue sauce is an easy way to use seasonal rhubarb and in a savory dish instead of baked goods. It tastes like regular BBQ sauce but a bit tangier and very flavorful – I think you’ll like this fun way to use rhubarb.

Rhubarb is a plant I’m always happy to grow in our garden because it’s so low maintenance (basically plant it once, give it water and a yearly layer of compost and it will produce for years and years – more on that in this Ultimate Rhubarb Guide), and it’s one of the first things that can be harvested in spring.

While I love using it to make spicy chutney, lemon rhubarb butter, muffins, and crumb bars, I’m always looking for a way to use rhubarb in things that aren’t baked desserts. I found a recipe years ago for a rhubarb barbecue sauce that I adapted and it’s become one of our favorites. It’s crazy easy and makes a terrific barbecue sauce with just a hint of tangy rhubarb.

In fact, if you didn’t know it was in there, I doubt you would be able to guess it there was rhubarb in the sauce, even though it’s the main ingredient.

Rhubarb Barbecue Sauce

The original recipe called for ketchup and I adapted this to use tomato paste instead of ketchup for two reasons:

• Using ketchup adds to the total amount of sugar (the main reason, really).
• Since I make our ketchup, it’s a little more precious and I don’t want to use it all up in barbecue sauce.

I also lowered the total amount of sugar to let the flavor of the rhubarb show through (since we eat too much sugar in America – hidden in things like barbecue sauce – I’ve been making a concerted effort to lessen the amount we use in food), increased things like garlic and mustard, and added red chili flakes for a bit of spice (totally optional, though).

How long will this sauce last?

You can keep the rhubarb barbecue sauce in the refrigerator for 1-2 weeks. For longer storage, pour the sauce into freezer-safe containers and freeze for up to six months.

Can you water-bath can this sauce?

This recipe has not been tested for safe canning, either water-bath or pressure canning, so it is not an option to can. Your best bet is to freeze it.

I definitely plan every year to make a number of jars to freeze while the rhubarb is producing- it’s that good.

TIP: Keep track of your freezing, canning, and drying with this Preserving Record Notebook.

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Other Easy Homemade Condiments to Try:

• Honey Chipotle BBQ Sauce (canned)
• Quick Honey Sweetened Ketchup (fridge)
• Fast Homemade Mayonnaise (fridge)
• Honey Sweetened Jalapeno Jelly (canned)

 

This recipe has been updated – it was originally published in June of 2011.