Rhubarb BBQ Sauce Recipe
This Rhubarb BBQ Sauce Recipe combines tangy rhubarb, sweet brown sugar, ketchup, and savory spices for a bold, unique flavor. Simmered with garlic, onion, and vinegar, it’s perfect for grilling or dipping. Blend for smoothness and adjust seasoning to taste. Store in the fridge for up to two weeks. Great on chicken, pork, or veggies.
Equipment
- Medium saucepan
- Wooden spoon
- Blender or immersion blender
- Fine mesh strainer (optional, for smoother texture)
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 12 fl oz can of pepper-type soda (like Dr Pepper)
- 4 fresh rhubarb stalks trimmed and chopped
- 1 sweet onion Vidalia recommended, chopped
- ¼ tsp ground dried chipotle pepper
- 1 tbsp Worcestershire sauce
- 2 tsp liquid smoke flavoring
- ½ tsp ground black pepper
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp garlic powder
- 1 cup apple cider vinegar
- 1 cup brown sugar
- ¼ cup molasses
- ½ tsp salt
Instructions
Combine soda and vegetables:
- In a medium saucepan over medium-high heat, pour the can of Dr Pepper. Add the chopped rhubarb and sweet onion. Stir and bring the mixture to a boil. Once boiling, reduce the heat to medium and simmer for 15–20 minutes, or until the rhubarb and onions are very soft and starting to break down.
Add spices and seasoning:
- Stir in the chipotle pepper, Worcestershire sauce, liquid smoke, black pepper, cinnamon, allspice, cloves, and garlic powder. Mix well to evenly distribute the seasonings.
Sweeten and acidify:
- Add the apple cider vinegar, brown sugar, molasses, and salt to the pot. Stir to combine thoroughly. Let the sauce continue to simmer gently, uncovered, for another 25–30 minutes. Stir occasionally to prevent sticking.
Blend the sauce:
- Once the mixture has thickened and the ingredients are fully cooked, remove it from heat. Carefully blend the sauce using an immersion blender directly in the pot, or transfer in batches to a standard blender. Blend until smooth.
Optional straining:
- For a smoother, more refined texture, pour the blended sauce through a fine mesh strainer into a clean bowl or container, pressing with a spoon or spatula to extract all the liquid.
Cool and store:
- Allow the sauce to cool to room temperature. Transfer it to jars or bottles. This sauce also freezes well if stored in airtight containers.
Notes
Using fresh rhubarb is best for that bright, tangy flavor, but frozen rhubarb works fine too just thaw it before cooking.
The soda adds sweetness and a unique taste, but you can swap it with cola or root beer if you like. Just remember, the flavor of the sauce will change a bit depending on which soda you choose.
Nutrition Facts Of Rhubarb BBQ Sauce Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 120 |
| Fat | 0.2g |
| Carbohydrates | 31g |
| Sugars | 28g |
| Sodium | 190mg |
| Fiber | 0.8g |
| Protein | 0.3g |