Rhubarb & Wine Barbecue Sauce

By clintonhillbilly
April 29, 2010

Author Notes: When I saw that rhubarb was the ingredient for one of this week's contests, barbecue sauce came to mind. I am not much of a baker, so I didn't want to go the dessert route. I knew that rhubarb was tart and thought it would be a nice addition to a barbecue sauce. I added red wine and coffee to give the sauce more depth. It definitely makes a difference to use a high quality chili powder. I used an unsweetened ketchup from a natural foods company, so if you are using a sweet ketchup you may need less brown sugar. For the wine, I used a syrah, but I think any nice red wine would do. My only rule with using wine in cooking is never to cook with a wine that I wouldn't drink. We had this over pork ribs last night and it was pretty fantastic. I imagine it would go very well with beef too.clintonhillbilly

Makes: about 2 cups


  • 6 stalks rhubarb
  • 1/3 cup sugar
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/2 cup ketchup
  • 1/2 cup red wine
  • 1/2 cup strong coffee
  • 1/4 cup brown sugar
  • 2 tablespoons yellow mustard
  • 2 tablespoons chili powder
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon sea salt
  • 1/8 teaspoon liquid smoke
  • 8 twists of a black pepper grinder


  1. Chop rhubarb and place in a saucepan with water and 1/3 cup sugar. Bring to a boil and boil for ten minutes, adding water if necessary and sugar to taste. The rhubarb should be sweet, tart, and soft enough to be easily mushed with a spoon.
  2. Add all other sauce ingredients, stir well to thoroughly combine, and simmer for 30 minutes.

More Great Recipes:
Condiment|Vegetable|Make Ahead|Spring

Reviews (6) Questions (0)


Peter J. June 22, 2016
How about listing rhubarb by weight, as stalks vary in size greatly and "6 stalks" is more or less useless in indicating a quantity.
Peter J. June 22, 2016
Or cups? Could we say how many cups?
Author Comment
clintonhillbilly June 22, 2016
Sorry Peter, I do not recall how many cups and did not have a kitchen scale. If I make it again I'll make that edit.
Josephsm June 8, 2011
This was great. I was looking for a fairly simple non-dessert use for rhubarb. This came out surprisingly spicy. The rhubarb flavor was evident. It was perfect slathered on grilled pork chops.
Sagegreen July 24, 2010
What a great recipe. Putney Wines makes a wonderful rhubarb white wine. I wonder if that would work well in this recipe. I usually don't like fruit wines, but this one is exceptional....very rhubarb.
NakedBeet April 30, 2010
Really like the sound of this, just bought some liquid smoke, too. Check!