Homemade Rhubarb Barbecue Sauce

Every spring when the rhubarb pushes through the childhood garden, I look forward to making this bright barbecue sauce. Tangy with a hint of smoky heat, it transforms humble stalks into something bold and unexpected—a far cry from the sugary desserts everyone associates with rhubarb. This sauce began with my grandmother’s old-fashioned chutney tradition, and now it is the favorite way we celebrate the first real taste of spring on everything from grilled meats to roasted veggies.

I first whipped this up on a whim when we had a bumper crop and a week of rainy BBQs ahead. Everyone begged for the recipe and now I make double batches because a single jar never lasts. My kids even dip their fries in it.

Ingredients

• Four cups chopped fresh or thawed rhubarb: Rhubarb brings brightness and a gentle tartness Seek stalks that are deep red and firm for the best color and flavor
• One cup ketchup: The familiar tomato base rounds out the fruitiness Try to use a tangy ketchup without high-fructose corn syrup
• Half cup packed brown sugar: Adds sweetness and body Dark brown sugar works for extra molasses depth
• Quarter cup balsamic vinegar: Lends tang and a bit of complexity Opt for a thick well-aged vinegar if you have it
• Two tablespoons sriracha or similar chili sauce: For just the right kick Use your favorite hot sauce if you like more or less heat
• One tablespoon Dijon mustard: Balances the sweetness and helps marry all the flavors Look for creamy smooth Dijon
• One teaspoon smoked paprika: Adds smokiness and color Use Spanish smoked paprika for authentic depth
• Half teaspoon garlic powder: Gives an earthy boost Always pick a fresh fragrant powder
• One teaspoon salt: Brings out each ingredient’s best flavor Use flaky sea salt or kosher salt if possible
• One cup water: Adjust for consistency Fresh cold water helps the sauce cook evenly

Instructions

Chop the Rhubarb:

Cut rhubarb stalks into small even pieces about half an inch thick. If using frozen rhubarb let it thaw fully in a colander and press away excess moisture.

Simmer the Base:

Place rhubarb ketchup brown sugar balsamic vinegar sriracha paprika garlic powder and salt in a medium saucepan. Pour in half of the water to start and stir well so everything is evenly mixed. Set the pan over medium heat and keep stirring to prevent sticking.

Cook Until Soft:

Let the mixture come up to a gentle boil then immediately lower to a simmer. Cover the pan and cook for fifteen to twenty minutes stirring every few minutes to prevent burning. Watch for the rhubarb to break down and soften completely.

Add the Mustard:

Once the rhubarb is mostly dissolved remove the lid and stir in the Dijon mustard thoroughly. Keep simmering uncovered for two to three minutes to allow the flavors to meld and the sauce to thicken just a bit.

Blend or Mash:

For a silky sauce use an immersion blender right in the pot until smooth. If you prefer rustic texture use a fork or potato masher to work out the biggest chunks but leave some body.

Adjust Consistency:

If the sauce feels too thick add water a tablespoon at a time stirring after each addition until the sauce is pourable but still clings to a spoon.

Cool and Store:

Transfer the hot sauce to a clean jar or container and let cool to room temperature before sealing. Chill in the fridge at least four hours before using—overnight deepens the flavor.

Pin it

For me the smoked paprika in this sauce is the showstopper It gives just enough drama to the rhubarb without overpowering it When I was a kid my dad would brush a thick coat over slabs of grilled chicken and you could smell it from across the yard That scent still means the start of barbecue season is here

Storage Tips

Homemade rhubarb barbecue sauce keeps up to two weeks tightly sealed in the fridge For longer storage spoon cooled sauce into freezer-friendly jars leaving space for expansion For best results thaw in the fridge overnight before using

Ingredient Substitutions

Swap apple cider vinegar for balsamic if that is what you have Sriracha can be replaced with a milder hot sauce or even a spoonful of chipotle in adobo for smoky heat For a lighter sauce use honey instead of brown sugar in equal measure but note the sauce may be thinner

Serving Suggestions

Brush over grilled tofu or chicken Spoon over burgers or veggie bowls Use as a dip for roasted potatoes or squash fries I even swirl a little into sour cream for a smoky dip for chips

A Bit of History

Rhubarb has long been a backyard staple in cool climates and for centuries folks used it in savory spreads and chutneys Far before fresh tomatoes were everywhere people used rhubarb to add brightness to sauces especially in springtime As a child I heard stories of my great grandmother trading jars of her sauce for eggs and butter with neighbors

Pin it

Homemade rhubarb barbecue sauce is now our sign that the season has shifted I save a few jars in the freezer for late summer when the stalks are gone and a taste of spring brings back those first sun-warmed days

Frequently Asked Questions

→ How can I use rhubarb barbecue sauce?

Brush over grilled meats, roasted vegetables, or tofu for a tangy, smoky flavor boost.

→ Can I use frozen rhubarb?

Yes, thaw and drain excess liquid from frozen rhubarb before using for best consistency.

→ How spicy is the sauce?

The sauce has a mild heat from sriracha; adjust the amount to taste for more or less spiciness.

→ How do I store the sauce?

Cool to room temperature, then store in a jar or airtight container in the refrigerator for up to two weeks.

→ Can I freeze rhubarb barbecue sauce?

Yes, freeze in portions and thaw in the fridge as needed; stir before serving for best texture.