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Tangy Rhubarb Barbecue Sauce

Author: Laura Marzen, RD


  • 1 cup chopped rhubarb
  • 1/3 cup chopped red onion
  • 1 tablespoon olive oil
  • ¾ cup balsamic vinegar
  • ¼ cup water
  • 2 tablespoons pure maple syrup or honey
  • 2 pitted unsweetened dates
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon paprika
  • ¼ to ½ teaspoon ground black pepper


  • In a small saucepan cook rhubarb and onion in hot oil over medium heat for 4 to 5 minutes or until rhubarb is tender, stirring occasionally. Take off the heat; carefully add vinegar and water. Add syrup, dates, salt, paprika, and pepper. Bring to boiling, frequently; reduce heat. Boil gently, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. If necessary, for your blender, cool sauce about 15 minutes.
  • Pour sauce mixture into a blender. Cover; blend until very smooth, scraping sides of blender container as needed. Transfer sauce to a serving bowl; cool slightly before serving. Store sauce in a covered jar in the refrigerator up to 2 weeks.


TIP: Sauce can be used to brush on grilled meat for the last 2 to 3 minutes of grilling; turn meat to coat all sides with sauce. Additional sauce can be brushed on meat before serving.
Yield: 1 cup sauce