Rhubarb Barbecue Sauce


Revised Rhubarb Barbecue Sauce headerRhubarb Barbecue Sauce: Another delicious way to use your favorite pie plant!

By Jennifer Spears

Rhubarb barbecue sauce…or rhu-barbecue sauce, as we often call it, is not something you hear about every day! I’m weird. I know it, and since I hit 40…I’m really starting to embrace it!

When most people hear the word rhubarb, they think of pie. It is known as the pie plant, so that is completely understandable!

I’m not like other people though! The first thing I think of is rhubarb barbecue sauce!

I make pies too, but I crave this tangy, unique barbecue sauce because it always screams Summer to me. Not to mention that it tastes great!


We’ve used it on all sorts of meats! Today, I’m cooking chicken in the crock pot, and just poured the whole recipe right in along with it! It thickens as it cooks, so we’ll be left with a delicious meal that didn’t take me very long to put together!


This is one of those unique recipes that will have people wondering when you take it to a picnic or potluck! They will know that it has a familiar taste…but they won’t be able to put their fingers on it! They’ll be super surprised when you tell them the secret ingredient!

That’s what I love! It’s a really fun recipe to share!

Revised Rhubarb Barbecue Sauce

To make the sauce, first chop the rhubarb stalks.

Revised Rhubarb Barbecue Sauce 3

Simmer in water until tender.

Cool slightly, pour contents of saucepan into blender and blend until smooth.

Saute onions until tender and then add garlic, saute one minute more.

Revised Rhubarb Barbecue Sauce 2

Add to blender and blend again, until smooth and combined.

Return to saucepan, add all other ingredients.

Bring to boil. Reduce heat; simmer, uncovered for 10 minutes.

Revised Rhubarb Barbecue Sauce 1

Store in the refrigerator.

Jennifer Spears/Enjoying Our Days

Regular hot sauce can be used in place of the sriracha sauce.

  • 1 cup chopped fresh or frozen rhubarb
  • 2/3 cup water
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 2/3 cup packed dark brown sugar
  • 1/2 cup dark corn syrup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Frank's RedHot Slammin Sriracha chili sauce
  1. In a saucepan, bring rhubarb and water to a boil.
  2. Reduce heat and simmer for 5 to 6 minutes, or until tender.
  3. Remove from heat, cool slightly.
  4. Pour contents of saucepan into blender and blend until smooth.
  5. Saute onion in olive oil until tender.
  6. Add garlic, saute 1 more minute.
  7. Add tender onions and garlic to blender, blend until smooth.
  8. Return rhubarb mixture to saucepan and add all other ingredients.
  9. Bring to a boil, reduce heat, simmer, uncovered for 10 minutes.
  10. Store in the refrigerator.

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