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Rhubarb Barbecue Sauce

 Rhubarb Barbecue Sauce
This tangy rhubarb sauce tastes outstanding served over turkey, chicken or pork. Fresh garlic and a bunch of seasonings give it a nice kick! —Carol Anderson Coaldale, Alberta
18 ServingsPrep: 20 min. Cook: 20 min.


  • 1 cup chopped fresh or frozen rhubarb
  • 2/3 cup water
  • 1 medium onion, finely chopped
  • 1 teaspoon canola oil
  • 1 garlic clove, minced
  • 1 cup ketchup
  • 2/3 cup packed brown sugar
  • 1/2 cup dark corn syrup
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons hot pepper sauce
  • 1/4 teaspoon salt


  • In a small saucepan, bring rhubarb and water to a boil. Reduce heat;
  • simmer, uncovered, for 5-6 minutes or until tender. Remove from the
  • heat; cool slightly.
  • Place rhubarb in a blender or food processor; cover and process until
  • smooth. Set aside.
  • In the same saucepan, saute onion in oil until tender. Add garlic;
  • saute 1 minute longer. Add the remaining ingredients.
  • Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled

2 of 2

Rhubarb Barbecue Sauce (continued)

Directions (continued)

  • meats. Store in the refrigerator. Yield: 2-1/3 cups.
Nutritional Facts: 2 tablespoons equals 80 calories, trace fat (trace saturated fat), 0 cholesterol, 251 mg sodium, 20 g carbohydrate, trace fiber, trace protein.