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Rhubarb Barbecue Sauce - Recipe for Canning

Rhubarb Barbecue Sauce in the Canner Lazuli FarmsRhubarb Barbecue Sauce in the Canner Recipe

Hello again!  Just me over here.  Drowning in an abundance of rhubarb!

As a pork & beef producer, we can't go wrong with having jars of homemade barbecue sauce on hand all year.  So why not incorporate those tart delightful rhubarb stalks into barbecue sauce and preserve them in the water bath canner.

Did you know rhubarb has lots on antioxidants?  The anthocyanins found in rhubarb give them their red colour and are also antioxidants in our bodies, thought to offer anti-cancer benefits.  That speaks to my heart as a pharmacist working in cancer care.

Let's take advantage of those anti-oxidants and incorporate rhubarb into your barbecue sauce today!

Use your rhubarb barbecue sauce for the next batch of Lazuli Farms pork ribs on the smoker.  Or brush on your next brisket.  Or drizzle it over pulled pork double baked potatoes (recipe here).  This would be lovely on a pork tenderloin or to top your grilled burgers or pork chops.  Mmmmmm.

Rhubarb BBQ Sauce in the Canner


  • 8 cups washed and roughly chopped rhubarb
  • 1 cup water
  • 680 mL can tomato sauce
  • 1.5 cups maple syrup
  • 4 teaspoons minced dehydrated garlic
  • 4 teaspoons minced dehydrated onion
  • 2 teaspoon sea salt
  • 1 teaspoon ground mustard
  • 1 to 2 teaspoon ground black pepper (adjust for spiciness)
  • 1 teaspoon chili pepper flakes, optional

Other Supplies for Canning:

  • water bath canner
  • 5 x 500 ml (2 cup/1 pint) jars with rings/lids
  • funnel
  • ladle


  1. Prepare your jars, lids, and canner.  Wash your jars, lids, and rings in hot soapy water & rinse.  Bring them to a simmer in the water bath canner to sterilize.  Make sure to use new lids each time.
  2. Mix all ingredients in a large saucepan and bring to a simmer over medium-high heat.
  3. Turn down to medium-low and simmer until the rhubarb is tender and the mixture is thickened, about 15 to 20 minutes.
  4. Use an immersion blender to puree the rhubarb.
  5. Ladle the barbecue sauce into prepared jars.  Top with a lid and screw on the ring.
  6. Place into the water bath canner.  Bring water to a simmer and process for 15 minutes.  Remove from the water bath.  Let cool.  Label.

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