Rating: 4.47 stars
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Since my stepmother is allergic to tomatoes, I needed a good barbeque sauce that has no tomato. So here I am depending on the rhubarb to give me that tang. Makes a unique sauce. Add the liquid smoke flavoring if you aren't grilling with real smoke.

Recipe Summary test

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
28
Yield:
4 cups
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.

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  • Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.

Nutrition Facts

53 calories; protein 0.1g; carbohydrates 12.4g; fat 0.4g; sodium 53.1mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
05/19/2013
Okay, I really like this. I used Pepsi Max and 1/4 teaspoon almond extract. Used smoked chipolte hot sauce in place of powder. Skipped the liquid smoke and added 1/2 teaspoon smoked paprika. I thickened it a bit after I pureed the sauce with about 1 Tablespoon of cornstarch disloved in a small amount of the sauce. Stirred into remaining sauce, heated until just to start to boil and thicken. Stir constantly to prevent burning. Read More
(11)

Most helpful critical review

Rating: 1 stars
06/02/2014
I did not care for this recipe. Read More
(1)
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/19/2013
Okay, I really like this. I used Pepsi Max and 1/4 teaspoon almond extract. Used smoked chipolte hot sauce in place of powder. Skipped the liquid smoke and added 1/2 teaspoon smoked paprika. I thickened it a bit after I pureed the sauce with about 1 Tablespoon of cornstarch disloved in a small amount of the sauce. Stirred into remaining sauce, heated until just to start to boil and thicken. Stir constantly to prevent burning. Read More
(11)
Rating: 5 stars
07/07/2013
Omg!! What a fabulous taste this has. I am tired of desert's made with rhubarb. This is the BEST sauce ever and so easy!! I'm a Canadian who now lives and is a citizen of the good old USA. My Canadian friends think it tastes like HP sauce and the Americans think it tastes like Lea & Perrins steak sauce!!! Wow again yummy!! I used Dr Pepper for the almond taste! Try it! You'll live it too! Read More
(6)
Rating: 5 stars
07/27/2014
Awesome! I don't usually write reviews but after making this recipe I had to. With a big patch of rhubarb I was getting tired of pies and jams and thought I would give this recipe a try. I didn't use the smoke and used paprika rather than chipotle because it was what i had. It's so good my husband went out and bought chicken to BBQ so he could use the sauce. (I just caught him dipping his fingers in the sauce:-) Read More
(5)
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Rating: 5 stars
05/15/2013
I love a tangy vinegar based bbq sauce. I love rhubarb and enjoy trying it in a new way every year in addition to the old favorites. This is totally going to be an old favorite. I did not have Dr pepper or Worcestershire sauce on hand so I used a can of Pepsi and red wine vinegar instead. Delicious! Tangy but not overpowering. Excellent on pulled pork sandwiches. I must stop at the store tonight to pick up some more rhubarb as well as the correct indigents to make more of this wonderful sauce for canning and use throughout the summer. Thank you so much for a completely different use and way of looking at the pie plant. Read More
(4)
Rating: 5 stars
07/21/2014
Very tasty way to use up some rhubarb! I left out the allspice and chipotle powder because I didn't have any on hand and instead added a generous sprinkle of cajun powder and paprika. I also used about 8 stalks of rhubarb because mine is quite skinny. We love to eat this on eggs and as a dip for steak. Read More
(4)
Rating: 5 stars
09/04/2013
Fantastic!!! What a refreshing change from traditional BBQ sauce! I didn't have clove or chipolte pepper so I omitted that and added just a dash of Liquid Smoke. I've used this sauce on Salmon chicken and veggie burgers. Thank you SO much an absolute keeper. Read More
(4)
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Rating: 5 stars
06/15/2015
LOVED IT. Something else to do with rhubarb. I followed the recipe except that I did add cornstarch to thicken it a little. I didn't have chipotle for one batch so used cayenne pepper. I doubled the recipe so I could can some for future use and used a hot water bath. Family and friends gave this rave reviews on pulled pork. I think it could be a little spicier but that's easy to adjust. This will become a family favorite. Read More
(4)
Rating: 5 stars
09/08/2015
Great! I used red cayenne pepper instead of chipotle. It was tangy with a little kick. My husband liked it. I'll probably never buy bbq sauce again! I canned it in jars for food storage. It made 3 wide mouth pints. Next time I'll double the batch. Read More
(3)
Rating: 5 stars
05/19/2019
Tripled recipe added 2 dried chipotle cooked 90 min and made just over 9 pints of awesome sauce!! Read More
(1)
Rating: 1 stars
06/02/2014
I did not care for this recipe. Read More
(1)