Rhubarb Barbeque Sauce recipe

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4 stalks fresh rhubarb, trimmed and chopped
1 (12 fl oz) can almond-fruit flavored soda (such as Dr Pepper®)
1 cup apple cider vinegar
1 sweet onion (such as Vidalia®), chopped
1 cup brown sugar
¼ cup molasses
1 tablespoon Worcestershire sauce
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cloves
¼ teaspoon ground dried chipotle pepper
¼ teaspoon garlic powder
2 teaspoons liquid smoke flavoring

Nutrition Info

53 calories
carbohydrate: 12.4 g
cholesterol: : -
fat: 0.4 g
fiber: 0.3 g
protein: 0.1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 53.1 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. 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.

Recipe Yield

4 cups

Recipe Note

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.

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