Spicy Tomato Rhubarb BBQ Sauce – Great with Fish or Pizza Sauce

Rhubarb, an old-fashioned fruit, technically a vegetable, is something most people think of only in the context of desserts or jam – with pounds of sugar added to be edible. Being a savory eater, I decided to find a way to use rhubarb in anything-but-a-dessert, and I did I get it right with this sauce!
This unctuous sauce proves rhubarb happily can be used with the likes of tomatoes, ginger, cloves, and chiles – and – a minimum of sugar, a tablespoon of honey in this case. Aromatic, slightly smoky and spicy, and extremely easy. And talk about versatile. We’ve served it atop grilled fish and as pizza sauce, but it would be complimentary simmering with chorizo sausage, too. My only regret is that rhubarb season is too short, and I didn’t buy enough to freeze to enjoy this year round. So until next spring, it’ll be a wonderful memory.

Isn't this color glorious?
Rhubarb BBQ Sauce
1 teaspoon olive oil or organic coconut oil
1 medium onion, chopped
2 cloves of garlic, minced
½ teaspoon ginger
Pinch cinnamon
Pinch cloves
1 15-ounce can diced tomatoes with juice
1 chipotle, finely chopped and 1 teaspoon of adobe
Freshly ground black pepper to taste
1 ½ cups rhubarb, chopped
1 Tablespoon honey
3 Tablespoon red wine
Pinch salt

In a medium stockpot, heat oil. Add the onion and cook until well softened. Add garlic and cook one minute. Add in ginger, cinnamon, and cloves. Add the tomatoes, chipotle, and black pepper. Add in rhubarb, honey, and wine. Let simmer on low heat for an hour or so until rhubarb and tomatoes are broken down and thick.
Print recipe here.


  1. Love this idea! I do enjoy rhubarb desserts, but in too many of them you taste primarily sweetness, and not the rhubarb. It would never occur to me to make a BBQ sauce with rhubarb - really creative idea. And one I'll probably steal at some point! ;-) Thanks for this.

  2. That's so funny- you and I had rhubarb on the brain at the same time and both in a savory context, mine with chickpeas and fresh spinach in Indian spices. Here is the link if you missed it: http://www.eatinglocalinthelou.com/2013/06/rhubarb-rules-in-chickpea-and-rhubarb.html



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