This rhubarb jam BBQ sauce is a quick, sweet-tangy glaze that comes together in minutes. It’s bold, slightly smoky, and perfect for tossing  over crispy chicken wings brushing over, pork tenderloin, or salmon for that glossy sticky finish.

FEATURED STANDOUTS

Rhubarb Jam

Using a good quality rhubarb jam provides a ready-made, concentrated source of the fruit’s signature tartness, which is essential for cutting through the richness of grilled or smoked meats. The jam also offers a pre-thickened consistency that speeds up the cooking process and ensures the sauce achieves a desirable body quickly. 

Ketchup 

Ketchup is vital for two key reasons. Its high pectin content and smooth texture add necessary body and viscosity to the sauce, ensuring it clings beautifully to food. 

Apple Cider Vinegar 

This is the primary source of acidity in the sauce. The sharp tang of apple cider vinegar is crucial for balancing the sweetness inherent in the rhubarb jam and ketchup. It brightens the flavor profile, prevents the sauce from becoming cloying. The fruity notes of the apple cider vinegar complement the rhubarb perfectly.

Worcestershire Sauce 

Worcestershire sauce introduces a complex layer of savory, fermented depth. Ingredients like anchovies, tamarind, and molasses in this sauce contribute a deep, earthy umami that elevates the sauce from merely sweet and tart to a truly sophisticated accompaniment. 

TIPS & TRICKS FOR THE BEST RHUBARB BARBECUE SAUCE

Use Jam, Not Pie Filling

Rhubarb pie filling is fundamentally different from jam. Pie filling is formulated to be excessively sweet to counteract the tartness of raw rhubarb in a pastry context. This level of sweetness is simply too high for a balanced savory BBQ sauce and would make the final product taste like a dessert topping.

Pie filling often contains pre-added starches or artificial thickeners, as well as baking spices like nutmeg or cinnamon. These additions can throw off the sauce’s texture and introduce clashing flavors that are extremely difficult, if not impossible, to offset with the other core ingredients. Stick strictly to a pure rhubarb jam or preserve.

Maintain Medium-Low Heat to Prevent Scorching.

The high sugar content from both the rhubarb jam and the ketchup makes the sauce highly susceptible to scorching. Sugar burns easily when exposed to high, direct heat.

Adjust Acidity for Jam Sweetness.

If you taste the sauce and find it leans too far into sweetness, gradually increase the amount of apple cider vinegar by a teaspoon at a time until the tartness returns to the foreground. This provides the necessary counter-balance and ensures a vibrant, well-rounded flavor profile.

Finish with Butter 

The fat in the butter emulsifies slightly with the sauce, adding a beautiful, silky texture and a rich, glossy sheen. This small final step elevates the sauce’s presentation, making it look as professional as it tastes.

Inclusive Adaptations 

Gluten-Free

Substitute the standard Worcestershire sauce, which often contains malt vinegar (derived from barley), with a certified gluten-free Worcestershire sauce. A simpler and widely available swap is using an equivalent amount of tamari. Tamari is a type of soy sauce that is typically wheat-free (though always check the label), providing a similar dark, salty, and fermented flavor base.

Low Sugar

If a reduced-sugar jam is not available, or for a tart finish, use the standard jam and cut the mixture with extra vinegar (apple cider or white wine vinegar works well) plus a splash of water or vegetable broth. This dilutes the overall sugar concentration while maintaining the necessary liquid volume.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Small saucepan

Whisk or spoon

SIMILAR INGREDIENTS TO

SHRIMP STUFFED BAKED POTATO

HAM & CHEESE SWEET POTATO

BROCCOLI AND CHEESE STUFFED POTATO

ENJOY THIS RECIPE WITH

LEMON PEPPER CHICKEN KABOBS

KALE AND STUFFED MUSHROOM BAKE

CHEESY GRUYERE & SWISS ROASTED ASPARAGUS

RECIPE

Marissa Bolden

Rhubarb Barbecue Sauce

This rhubarb jam BBQ sauce is a quick, sweet-tangy glaze that comes together in minutes. It’s bold, slightly smoky, and perfect for tossing over crispy chicken wings brushing over, pork tenderloin, or salmon for that glossy sticky finish.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 10 oz

Ingredients Equipment Method

Ingredients

  

• 1.2 lb Chicken wings segmented
• 2 tsp Salt
• RHUBARB BBQ SAUCE
• ½ cup Rhubarb Jam
• ½ cup Ketchup
• 1 –2 tbsp Apple Cider Vinegar
• 1 tbsp Worcestershire Sauce
• 1 tsp Brown Sugar
• 1 Tbsp Tabasco Sauce
• 1 tsp Paprika
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Black Pepper
• ½ tsp Cayenne Pepper
• 1 Tb Butter

Equipment

• Small saucepan
• Whisk or spoon

Method

 

1. Prep the chicken wings by tossing in salt and frying in hot canola oil at 375f for 12-16 minutes till the wings are golden , floating and crispy.
2. Ingredients: In a small saucepan, add the rhubarb jam, ketchup, apple cider vinegar, Worcestershire sauce, paprika, garlic powder, onion powder, and black pepper.
3. Heat and Stir: Place the saucepan over medium-low heat. Stir continuously until all ingredients are fully combined and the mixture becomes smooth as it warms through.
4. Simmer: Allow the sauce to simmer for 3–5 minutes, stirring occasionally.
5. Thicken: Continue cooking for an additional 2–3 minutes, or until the sauce slightly thickens to a glaze consistency. Remove from the heat and swirl butter around the pan
6. Adjust Flavor (Optional): Taste the sauce and adjust as needed. Add more vinegar for increased tanginess or a pinch of cayenne pepper for more heat.
7. Serve: Use the sauce to toss with crispy chicken wings or your choice of meat.

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