Rhubarb BBQ Sauce Recipe | How to Can BBQ Sauce!

Rhubarb BBQ Sauce Recipe | How to Can BBQ Sauce!

Today we will be doing Part 1 of a 4-Part Spring Canning Series & making Rhubarb BBQ Sauce. Rhubarb is the home-grown item used for today’s savory BBQ sauce recipe. You can readily find Rhubarb at Farmers Markers throughout the Spring. If you have a nice Rhubarb Patch in your yard, then you will want some savory and versatile Rhubarb Recipes to have for making tasty items for your Pantry Shelf. This might be one to add the Recipe Box! I’m trying out some new recipes and will go over some tips & tricks for canning as well!

Follow along & see step-by-step how to Water Bath Can this Rhubarb BBQ Sauce!

Video on How to Water Bath Can – Rhubarb BBQ Sauce

Here is the Recipe for the Rhubarb BBQ Sauce – It is an interesting take on the Carolina Mustard BBQ Sauce. As well as a fun way to use Rhubarb. I hope you enjoy it!

Rhubarb BBQ Sauce - Savory Rhubarb Sauce

Homemade Rhubarb BBQ Sauce in Jars

Try out this new recipe using savory spices with a common spring harvest item. It is an interesting take on the Carolina Mustard BBQ Sauce. As well as a fun way to use Rhubarb. I hope you enjoy it!

Prep Time 5 minutes
Cook Time 20 minutes
Water Bath Canning Processing Time 15 minutes
Total Time 40 minutes


  • 2 Quarts Chopped Rhubarb (@ 12 Stalks)
  • 1/2 Cup Chopped Onion (@ 1/2 Medium Onion)
  • 1 1/2 Cups Raisins
  • 1/2 Cup Vinegar (Apple Cider Vinegar or White Vinegar, 5% Acidity)
  • 3 1/2 Cups Brown Sugar
  • 1 tsp Mustard Powder
  • 1 tsp Paprika
  • 1 tsp Chipotle Powder
  • 1 tsp Black Pepper
  • Salt to taste


  1. Combine Rhubarb, Onion, Raisins, Vinegar and Brown Sugar into a Dutch oven or cooking pot.
  2. Stir and bring up to a boil. Lower to a simmer and add the spices. Stir until combined and bring the mixture back up to a boil.
  3. Continue to boil and stir occasionally to prevent sticking/scorching for 5 min.
  4. Use an immersion blender to blend the mixture into a smooth sauce.
  5. Then add sauce to warmed jars, leaving a 1/2" headspace.
  6. Wipe rims of jars and place lid/ring on each jar, finger tightening the ring.
  7. Place jars into water bath canner for processing, making sure water covers the jars by an inch or two. The minimum processing time is 15 min; add time as necessary based on your altitude.
  8. Once processing is complete, let the jars sit in the water bath canner for about 5 minutes, then transfer to a towel/dish drying mat for 12-24 hours for cooling and sealing. Listen for the pings as they seal!
  9. After 12-24 hours, you can remove the rings, making sure the jars all sealed, label jars and place in a cool, dry place for storage. 50-70 degrees is optimal.
  10. If any jars did not seal, place them in the refrigerator for enjoying now!


Try out different flavor combinations with the spices added to this recipe! The original recipe (Victoria Sauce) called for 1 tsp each of Allspice, Cinnamon and Ginger for a sweeter sauce.

I’ve also included a number of my favorite items below that I use when canning:

This is a great food preservation process, and hopefully this series of canning recipes/videos will help inspire you to get canning some new and interesting pantry items as well!

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