I had never heard of Rhubarb barbeque sauce until just recently. I love rhubarb, so this was a new way to use. I did a bunch of research, and between my son-in-law and I, we came up with a recipe that we love. So I thought I would share it with you.

First, this recipe isn’t in any tested recipe books for canning. I am canning mine, but it’s not a legitimate canning recipe. Use at your own risk.

Rhubarb Barbeque Sauce

• 8 cups chopped Rhubarb
• 2 cups Brown Sugar
• 1/4 cup Molasses
• 1 whole Onion, chopped
• 5-6 cloves Garlic, chopped (or garlic powder)
• 1/4 cup White Vinegar
• 1/4 cup Apple Cider Vinegar
• 1 tsp Salt
• 1 tsp Cinnamon
• 1 tsp Ginger
• 1 tsp Allspice
• 1/2 tsp Cayenne Pepper (optional)
• 1 15oz can Tomato Sauce

Chop all ingredients needing chopping. Place in a large pot, and then add the remaining ingredients. Stir well. Start on medium heat and heat until boiling, then reduce heat to low and simmer until the rhubarb and onions are tender, approximately 15 minutes. Place in blender or food process (you may have to do batches), being careful not to burn yourself as it is very hot. Process until it is as smooth as you’d like. Put back into pot and heat just until simmering again.

Put the sauce into your chosen jars. If you’re not canning the sauce, place in the refrigerator. If canning, do so in a hot water canner, cover to one inch above the top of the tallest jar and boil for 20 minutes. Recipe by Stephanie Richey and Judd Tolbert. Thanks Judd for your help!

If you love rhubarb, this is a great way to use rhubarb in a unique way that is so delicious! Check out the YouTube video where I walk you through the process step by step here.