The Best Homemade Barbecue Sauce with Rhubarb
Homemade barbecue sauce with rhubarb is tangy, sweet and irresistibly delicious. It’s everything you love about America’s favorite lip-smacking condiment. This recipe is low sugar, uses an abundance of rhubarb and doesn’t have any added junk. Your backyard summer cookout awaits this traditional sauce with a twist!
There’s really nothing else like the taste of a fresh juicy hamburger smothered with the tangy zip of barbecue sauce. Summertime lends itself perfectly to endless meals of tender grilled cuts all dripping with the familiar flavor of that sweet and savory sauce.
Hmmm…makes my mouth water just writing about it! Ironically though, barbecue sauce is something I’ve never kept in my pantry until now. Store-bought varieties have too much sugar and too many chemical additives for my taste.
But Luke has requested it a lot in the last year and I finally decided to add it to my preservation lineup this summer. Why I thought to explore the idea of adding rhubarb I don’t know. But I’m sure glad I did.
If you read my article about pickled rhubarb, then you know my fond love for this free Vitamin C as I call it. I don’t care to turn this super healthy vegetable into an overly sweet dessert. And I tend to pick it all spring and summer long, so my freezer tends to have an abundance of rhubarb I never seem to use up.
If this sounds like you too, this homemade barbecue sauce with rhubarb is an easy and delicious way to use it up. It’s nutritious and tastes just like traditional store-bought brands. It’s husband approved around here, so I know your family and friends will love it too. With the 250th celebration of America on the 4th of July this summer, this barbecue sauce is a must-try condiment at your backyard cookouts!
Why You’ll Love This Recipe
Delicious and healthy – If you’re at all health conscious like me, I promise you’ll love this homemade barbecue sauce with rhubarb. The rhubarb adds lots of fiber and essential minerals and its made with honey and a touch of regular sugar so it won’t spike insulin levels like traditional store-bought varieties. It all comes together to create the familiar sweet and sour flavor we all know and love in a barbecue sauce.
No harmful additives – This is one of the primary reasons why I try to make everything at home. Can you relate? This homemade barbecue recipe is simple and contains no chemicals and preservatives so you can confidently serve to family and friends. Your body thanks you!
Quick and easy preservation method – I wasn’t expecting this aspect, but this recipe is super quick and easy! While I love preserving and canning my own food, it’s not always the fastest thing to do. I already had my rhubarb cut and waiting which expedited the process, so from start to finish I had fully canned jars of barbecue sauce in about an hour. Even if you add an extra 20 minutes to pick and chop the rhubarb, that’s not bad for a delicious pantry staple.
Helpful Tips for the Best Homemade Barbecue Sauce with Rhubarb
- For this recipe, I like the combination of tomato paste and rhubarb. The remaining ingredients are listed to compliment that combination, but feel free to omit the tomato paste and adjust the other ingredients accordingly. Use enough vinegar and sugar for safe canning practices if you deviate from this recipe.
- If you use an immersion blender to puree the sauce, choose a saucepan that won’t scratch the coating. Stainless steel is best for an immersion blender. Avoid enamel cast iron, regular cast iron, copper tin lined and non-stick ware (it’s toxic anyway so I don’t recommend using it for anything!).
- For the best texture, cook the sauce until the rhubarb is soft and tender. If you puree before that, the texture may not be smooth.
- Adjust the amount of sugar to your liking. I call for a combination of both honey and sugar, but feel free to choose one or the other.
- This recipe is acceptable for safe water bath canning. Rhubarb alone has an acidity between 3.1-3.4 and in combination with vinegar and sugar, it will safely can.
How to Make Homemade Barbecue Sauce with Rhubarb
What You’ll Need
Rhubarb – Use fresh or frozen. Make sure fresh is washed and chopped into smaller pieces.
Honey and sugar – I prefer to cook with honey, but I like the combination of both in this recipe. Feel free to use all sugar or all honey.
Tomato paste – Use store-bought or home canned.
Large saucepan, wooden spoon and immersion or regular blender
A full list of ingredients is in the recipe card down below.
Step-by-Step Instructions
Add all ingredients to a large saucepan and stir together.
Bring to a boil over medium-high heat, stirring occasionally to avoid burning.
While the sauce cooks, prepare jars and water bath canner if you are canning.
Once the sauce boils, continue stirring until rhubarb and onions are soft and tender. This is approximately 20-25 minutes.
Then puree the sauce with an immersion blender or transfer to a regular blender.
Ladle hot barbecue sauce into prepared jars. Process in a water bath canner for 15 minutes for pint jars and 20 minutes for quart sized jars. Store in a cool, dark space and use within 18 months.
If freezing, leave jars on a towel on the counter to cool off. Then label and place in the freezer. For freshest taste, consume within six months.
Use on top of hamburgers, for flavoring pulled pork or dipping sauce for steak. Be creative and enjoy!
FAQ’s
Is this homemade barbecue sauce with rhubarb safe for water bath canning?
Yes, with the high natural acidity of rhubarb and the added vinegar and sugar, it is an acceptable recipe for safe water bath canning.
Does this rhubarb barbecue recipe taste like a traditional tomato based sauce?
Yes, especially with the addition of tomato paste, which is unlike most rhubarb barbecue sauce recipes. Most recipes call for lots of sugar to counteract the sour of rhubarb, but I found the tomato paste seems to perfectly balance all the ingredients.
How long should a jar of barbecue sauce last?
In the refrigerator, up to two weeks. In the freezer, use within six months for the best flavor. Canned is good on the shelf up to 18 months.
More Summertime Recipes From Becky’s Kitchen
Jam-Filled Pop-Tarts | From Scratch and Easy to Make
The Best Americana Mixed Berry Pie | Cheers to 250!
How to Make No-Churn Homemade Vanilla Ice Cream
How To Make Low-Sugar Strawberry Jam
Easy Fermented Strawberries with Honey | 3 Methods to Preserve
If you make this recipe and love it, come on back and leave it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana
Thank you for stopping by my blog and Happy 4th of July! –Becky
Homemade Barbecue Sauce with Rhubarb
Homemade barbecue sauce with rhubarb is tangy, sweet and irresistibly delicious. It's everything you love about America's favorite lip-smacking condiment. This recipe is low sugar, uses an abundance of rhubarb and doesn't have any added junk. Your backyard summer cookout awaits this traditional sauce with a twist!
Ingredients
- 8 cups (1200g) diced rhubarb
- (4) 6 oz. cans tomato paste (680g)
- 1 cup (336g) honey
- 1/2 cup (100g)
- 1 medium sized onion, diced
- 2/3 cup (153g) apple cider or white distilled vinegar
- 1 teaspoon (5g) salt
- 1 teaspoon (3g) each cinnamon, ginger & All spice
Instructions
1.) Add all ingredients to a large saucepan and stir together.
Bring to a boil over medium-high heat, stirring occasionally to avoid burning.
While the sauce cooks, prepare jars and water bath canner if you are canning.
2.) Once the sauce boils, continue stirring until rhubarb and onions are soft and tender. This is approximately 20-25 minutes.
Then puree the sauce with an immersion blender or transfer to a regular blender.
3.) Ladle hot barbecue sauce into prepared jars. Process in a water bath canner for 15 minutes for pint jars and 20 minutes for quart sized jars. Store in a cool, dark space and use within 18 months.
If freezing, leave jars on a towel on the counter to cool off. Then label and place in the freezer. For freshest taste, consume within six months.
4.) Use on top of hamburgers, for flavoring pulled pork or dipping sauce for steak. Be creative and enjoy!
Notes
1.) For this recipe, I like the combination of tomato paste and rhubarb. The remaining ingredients are listed to compliment that combination, but feel free to omit the tomato paste and adjust the other ingredients accordingly. Use enough vinegar and sugar for safe canning practices if you deviate from this recipe.
2.) If you use an immersion blender to puree the sauce, choose a saucepan that won't scratch the coating. Stainless steel is best for an immersion blender. Avoid enamel cast iron, regular cast iron, copper tin lined and non-stick ware (it's toxic anyway so I don't recommend using it for anything!).
3.) For the best texture, cook the sauce until the rhubarb is soft and tender. If you puree before that, the texture may not be smooth.
4.) Adjust the amount of sugar to your liking. I call for a combination of both honey and sugar, but feel free to choose one or the other.
5.) This recipe is acceptable for safe water bath canning. Rhubarb alone has an acidity between 3.1-3.4 and in combination with vinegar and sugar, it will safely can.
Nutrition Information:
Yield: 80 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 33Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 57mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 1g
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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