Description

Homemade Rhubarb Barbecue Sauce is the perfect blend of tangy rhubarb, sweet sugar, and spices, creating a unique and flavorful twist on classic BBQ sauce. It’s ideal for grilled meats, veggies, tofu, and even spaghetti, offering versatility and a delightful burst of flavor that will make your summer grilling even better.

Ingredients

Scale

For the Sauce:

2 cups rhubarb, chopped into small pieces
½ cup brown sugar (or maple syrup for a more natural sweetener)
½ cup apple cider vinegar (for the tang)
½ cup ketchup (for a classic BBQ base)
¼ cup orange juice (for a citrusy twist)
2 tbsp soy sauce (or vegan Worcestershire sauce for a vegan version)
2 tbsp Dijon mustard (adds some heat)
1 tsp smoked paprika (for a smoky flavor)
¼ tsp cayenne pepper (optional, for spice)
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste

Instructions

Cook the Rhubarb: In a medium saucepan, combine the chopped rhubarb, brown sugar, and apple cider vinegar. Cook over medium heat for about 10 minutes, until the rhubarb softens and begins to dissolve into a sauce-like consistency.
Add the Other Ingredients: Once the rhubarb is soft, add the ketchup, orange juice, soy sauce (or vegan Worcestershire sauce), Dijon mustard, smoked paprika, garlic powder, and onion powder. Stir everything together until well combined.
Simmer the Sauce: Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and becomes glossy. Add more orange juice or water to reach the desired consistency.
Taste and Adjust: Taste your sauce and adjust the flavor. Add more sugar or honey for sweetness, vinegar for tang, or cayenne pepper for spice.
Cool and Store: Once the sauce has reached your desired thickness and flavor, remove it from the heat and let it cool. Store in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.

Notes

Spicy Version: Add extra cayenne pepper or jalapeños for more heat.
Vegan-Friendly: Make sure to use vegan Worcestershire sauce or omit it entirely for a vegan version of this barbecue sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 2 weeks. Freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Sauce
Method: Simmered
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 25
Sugar: 5g
Sodium: 150mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Keywords: Homemade Rhubarb Barbecue Sauce, Rhubarb BBQ Sauce, Vegan Barbecue Sauce, Tangy BBQ Sauce