I discovered a vibrant, tangy barbecue sauce that swaps out tomatoes for roasted rhubarb, combining sweet, savory, and spicy flavors in a unique condiment ideal for grilled meats or as a dipping sauce. Roasted Rhubarb Barbecue Sauce

Why You’ll Love This Recipe

I love this sauce because I can highlight seasonal rhubarb in a savory way—roasting it brings out a natural sweetness and deep flavor, and pairing it with chili powder, garlic, and balsamic vinegar gives a rich complexity. It’s versatile: perfect on ribs, chicken or even as a flavorful dip for fries and wings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups coarsely chopped rhubarb
3 cloves garlic
1 cup water (plus more as needed)
3 tablespoons balsamic vinegar
½ cup brown sugar
¼ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
¼ teaspoon cinnamon
Dash of cayenne pepper
Salt and black pepper, to taste

directions

Preheat the oven to 425°F and prepare a foil-lined baking sheet with non-stick spray.
Arrange the chopped rhubarb and garlic on the sheet and roast for 15–20 minutes, until the rhubarb softens.
Purée the roasted rhubarb and garlic in a blender with 1 cup of water until smooth.
Transfer the purée to a saucepan. Stir in balsamic vinegar, brown sugar, ketchup, Worcestershire sauce, chili powder, cinnamon, cayenne, salt, and pepper. Add more water if needed to reach your desired consistency.
Bring to a simmer over medium-low heat, cooking uncovered for 10–15 minutes until thickened.
Cool the sauce before transferring it to a storage container.

Servings and timing

Servings: Makes about 2 cups, roughly 12 servings (2 tablespoons each)
Prep time: ~10 minutes
Cook time: ~25 minutes
Total time: ~35 minutes

Variations

For a smoky flavor, I sometimes add a splash of liquid smoke after simmering.
To make it spicier, I’ll stir in extra cayenne or a dash of hot sauce.
To use fresh produce, I occasionally replace ketchup with tomato sauce or even add a bit of mustard for tanginess.
If I want a chunkier texture, I skip puréeing fully so some rhubarb pieces remain, which adds rustic appeal.

storage/reheating

I store this barbecue sauce in an airtight container in the refrigerator for up to one month. To reheat, I gently warm it in a saucepan over low heat or microwave it in short intervals, stirring between each, until heated through.

FAQs

Can I preserve or can this barbecue sauce?

I can it using a water-bath method—jars submerged under at least 2 inches of boiling water for 15 minutes—and it preserves nicely.

What if my sauce doesn’t thicken enough?

I simply simmer it a bit longer, uncovered, until I reach the desired thickness—it can take longer depending on the water content in the rhubarb and my cooking vessel.

Is it possible to make this less sweet?

Yes—I can reduce the brown sugar or even omit it. Rhubarb’s tartness still stands out; I just add a bit more if I want extra sweetness at the end.

How can I add more heat?

I often add cayenne or hot sauce during simmering, or even a touch of chopped chili. It easily adapts to my spice level preferences.

What else can I use this sauce on?

Besides barbecue meats, I use it as a marinade, a dipping sauce for fries or wings, or even drizzled over veggie burgers and grilled portobello mushrooms.

Conclusion

I always look forward to summer rhubarb, and this roasted rhubarb barbecue sauce is my go-to way to use it in a savory twist. It’s easy to prepare, endlessly customizable, and brings vibrant flavor to dishes all season long. I hope you enjoy crafting this sauce as much as I do!