Salads

Homemade Rhubarb Barbecue Sauce

By Martha

Everyday Kitchen Bliss!

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Every spring, as the last patches of snow melt and green begins to peek through the earth, a sense of anticipation settles over our kitchen. That’s when the rhubarb begins to stretch and rise, its tart ruby stalks signaling a new season. For generations, rhubarb has been more than a plant—it’s a family tradition. And nothing captures the essence of this annual bounty quite like Homemade Rhubarb Barbecue Sauce.

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This sauce, with its perfect blend of tang and sweetness, was born out of a desire to make the most of our backyard harvest. Inspired by an old rhubarb chutney recipe passed down from my grandmother—who served it over lamb roasts and Sunday vegetables—I decided to modernize the flavor into something smokier, something that could pair with grilled foods or add a twist to weeknight dinners. The result was this bright, bold barbecue sauce.

What I love most is how it’s a conversation starter. It surprises people. They expect rhubarb in pies or crisps, but not in something smoky and savory. When brushed over grilled tofu skewers, lamb burgers, or roasted cauliflower steaks, this sauce adds a unique zing that instantly elevates the dish. It’s a way to keep seasonal cooking exciting, and a lovely way to remember that rhubarb isn’t just for desserts.

Grow your collection—save this delicious recipe on Pinterest now!

Why You’ll Love This Recipe

  • A fresh twist on a classic: This isn’t your average barbecue sauce. The rhubarb brings a bright tartness that balances the rich, sweet base beautifully.
  • Seasonal and homemade: Making your own sauce using fresh, in-season ingredients is always satisfying—and more flavorful.
  • Versatile pairing: Brush it on grilled shrimp, drizzle over baked tofu, or use it as a dipping sauce for roasted vegetables.
  • Simple and quick: Just a few basic ingredients and 30 minutes of your time deliver a batch of sauce with complex flavor.
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Homemade Rhubarb Barbecue Sauce


  • Author: Martha

Description

Every spring, as the last patches of snow melt and green begins to peek through the earth, a sense of anticipation settles over our kitchen. That’s when the rhubarb begins to stretch and rise, its tart ruby stalks signaling a new season. For generations, rhubarb has been more than a plant—it’s a family tradition. And nothing captures the essence of this annual bounty quite like Homemade Rhubarb Barbecue Sauce.

This sauce, with its perfect blend of tang and sweetness, was born out of a desire to make the most of our backyard harvest. Inspired by an old rhubarb chutney recipe passed down from my grandmother—who served it over lamb roasts and Sunday vegetables—I decided to modernize the flavor into something smokier, something that could pair with grilled foods or add a twist to weeknight dinners. The result was this bright, bold barbecue sauce.

 

What I love most is how it’s a conversation starter. It surprises people. They expect rhubarb in pies or crisps, but not in something smoky and savory. When brushed over grilled tofu skewers, lamb burgers, or roasted cauliflower steaks, this sauce adds a unique zing that instantly elevates the dish. It’s a way to keep seasonal cooking exciting, and a lovely way to remember that rhubarb isn’t just for desserts.


Ingredients

Scale

4 cups chopped rhubarb (fresh or thawed frozen)

1 cup ketchup

½ cup brown sugar, packed

¼ cup balsamic vinegar

2 tablespoons sriracha (or another chili sauce of your choice)

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

½ teaspoon garlic powder

1 teaspoon salt

1 cup water (adjust as needed for consistency)


Instructions

  • Chop the rhubarb: Start by chopping the rhubarb into small, even pieces. If you’re using frozen rhubarb, let it thaw first and discard any excess liquid.

  • Simmer the base: In a medium saucepan, combine the rhubarb, ketchup, brown sugar, balsamic vinegar, sriracha, paprika, garlic powder, and salt. Pour in about ½ cup of the water to help the rhubarb break down. Place the saucepan over medium heat and stir to combine.

  • Cook until soft: Bring the mixture to a light boil, then reduce the heat to a simmer. Cover and let it cook gently for 15 to 20 minutes, stirring occasionally. The rhubarb will begin to soften and dissolve into the mixture.

  • Add the mustard: Once the rhubarb has mostly broken down, remove the lid and stir in the Dijon mustard. Simmer uncovered for an additional 2–3 minutes to thicken slightly and let the flavors come together.

  • Blend or mash: For a smooth sauce, use an immersion blender right in the pot to puree the mixture. If you prefer a chunkier texture, mash with a fork or potato masher.

  • Adjust consistency: If the sauce is too thick, add a little more water, 1 tablespoon at a time, until you reach your desired consistency. It should be thick enough to cling to a spoon, but pourable.

 

  • Cool and store: Allow the sauce to cool to room temperature before storing in a jar or airtight container. The flavor deepens over time, so it’s even better the next day.

Notes

  • Pairs wonderfully with grilled vegetables, lamb kebabs, tofu, or turkey ham sandwiches.

  • For a richer finish, swirl in a teaspoon of olive oil before serving.

INGREDIENTS YOU’LL NEED

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  • 4 cups chopped rhubarb (fresh or thawed frozen)
  • 1 cup ketchup
  • ½ cup brown sugar, packed
  • ¼ cup balsamic vinegar
  • 2 tablespoons sriracha (or another chili sauce of your choice)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 cup water (adjust as needed for consistency)

How to Make Homemade Rhubarb Barbecue Sauce

Step‑by‑Step Instructions

  1. Chop the rhubarb: Start by chopping the rhubarb into small, even pieces. If you’re using frozen rhubarb, let it thaw first and discard any excess liquid.
  2. Simmer the base: In a medium saucepan, combine the rhubarb, ketchup, brown sugar, balsamic vinegar, sriracha, paprika, garlic powder, and salt. Pour in about ½ cup of the water to help the rhubarb break down. Place the saucepan over medium heat and stir to combine.
  3. Cook until soft: Bring the mixture to a light boil, then reduce the heat to a simmer. Cover and let it cook gently for 15 to 20 minutes, stirring occasionally. The rhubarb will begin to soften and dissolve into the mixture.
  4. Add the mustard: Once the rhubarb has mostly broken down, remove the lid and stir in the Dijon mustard. Simmer uncovered for an additional 2–3 minutes to thicken slightly and let the flavors come together.
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  1. Blend or mash: For a smooth sauce, use an immersion blender right in the pot to puree the mixture. If you prefer a chunkier texture, mash with a fork or potato masher.
  2. Adjust consistency: If the sauce is too thick, add a little more water, 1 tablespoon at a time, until you reach your desired consistency. It should be thick enough to cling to a spoon, but pourable.
  3. Cool and store: Allow the sauce to cool to room temperature before storing in a jar or airtight container. The flavor deepens over time, so it’s even better the next day.

Helpful Tips

  • Don’t skip the sriracha: Even if you’re spice-shy, a small amount of chili sauce enhances the tanginess of the rhubarb.
  • Taste as you go: Everyone’s rhubarb varies in tartness. Feel free to adjust the sugar, vinegar, or chili to suit your palate.
  • Double the batch: This sauce freezes beautifully, so make extra and freeze in small jars or ice cube trays for quick use.
  • Make it your own: Stir in fresh thyme, a splash of maple syrup, or a bit of orange zest to play with the flavor.
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DETAILS

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: About 2 cups
  • Category: Sauces & Condiments
  • Method: Simmered
  • Cuisine: American with a twist
  • Diet: Vegetarian (vegan if using vegan ketchup)

NOTES

  • Pairs wonderfully with grilled vegetables, lamb kebabs, tofu, or turkey ham sandwiches.
  • For a richer finish, swirl in a teaspoon of olive oil before serving.
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NUTRITIONAL INFORMATION

Per 2 tablespoons serving (approximate):

  • Calories: 45
  • Carbohydrates: 11g
  • Sugars: 9g
  • Sodium: 260mg
  • Protein: 0g
  • Fat: 0g

FREQUENTLY ASKED QUESTIONS

Can you barbecue rhubarb?
Yes, you can barbecue rhubarb! Slice it into thick pieces, brush with a little oil or honey, and grill for 2–3 minutes per side until tender and slightly charred. Grilled rhubarb adds a sweet-tart punch to savory dishes or pairs beautifully with grilled meats and cheeses.

How does Gordon Ramsay make barbecue sauce?
Gordon Ramsay typically creates barbecue sauce using ingredients like ketchup, brown sugar, Worcestershire sauce, garlic, onion, and spices. He simmers the mixture until thickened, adjusting sweetness and acidity to balance flavor. His sauce is bold, slightly smoky, and perfect for brushing over grilled meats.

How do you make Jamie Oliver barbecue sauce?
Jamie Oliver’s barbecue sauce usually combines ketchup, brown sugar, apple cider vinegar, smoked paprika, mustard, and garlic. The ingredients are simmered gently until rich and thick. His version is tangy and sweet with a gentle smokiness, ideal for marinating or basting grilled dishes.

What thickens homemade barbecue sauce?
Homemade barbecue sauce is thickened by simmering to reduce liquid and concentrate flavors. Common thickeners include tomato paste, brown sugar, molasses, or even a cornstarch slurry. These help achieve a rich, clingy texture perfect for coating grilled foods.

STORAGE INSTRUCTIONS

  • Refrigerator: Store in an airtight container for up to 2 weeks.
  • Freezer: Freeze in small containers or cubes for up to 3 months. Thaw in the fridge overnight before using.
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Conclusion

There’s something comforting about transforming humble ingredients into something extraordinary. Homemade Rhubarb Barbecue Sauce takes a tart, often-overlooked vegetable and turns it into a sweet-savory powerhouse that dazzles on the plate. Whether you’re reviving weeknight leftovers or impressing guests at a weekend cookout, this sauce brings a homemade touch that feels both nostalgic and exciting. Each spoonful tells the story of spring’s arrival—and the joy of making something special from scratch.


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