Rhubarb Wine BBQ Sauce

You’ll want to slather this easy BBQ sauce over everything that comes of the grill!
Glass jar of Rhubarb-Wine BBQ sauce surrounded by fresh stalks of rhubarb.
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Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1 Cup
Calories 803kcal
Author Liren Baker


  • 2 cups rhubarb chopped
  • 3/4 cup white wine I used a Chardonnay, but a Sauvignon Blanc would be nice, too
  • 1/2 cup honey
  • 1/3 cup balsamic vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper to taste
  • 1/3 cup shallots diced
  • 1 clove garlic minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper


  • In a medium saucepan over medium heat, stir together the rhubarb, honey, wine and balsamic vinegar. Bring to a boil, then lower heat to a simmer, and cook until the rhubarb has softened, about 5 minutes. Add the red pepper flakes, cayenne pepper (add in increments if you are sensitive to spice), shallots and garlic and let it cook for about 5-7 minutes more. Transfer to a blender and blend until smooth. An immersion blender also works. Pass the sauce through a sieve and return to the saucepan and return to the heat.
  • Season the sauce with salt and pepper, and continue simmering the sauce until it has thickened, about 10 minutes. Adjust seasoning if necessary. Remove from heat and let it cool; it will thicken as it sits. The sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.


Calories: 803kcal | Carbohydrates: 173g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 644mg | Potassium: 1014mg | Fiber: 5g | Sugar: 157g | Vitamin A: 960IU | Vitamin C: 21.3mg | Calcium: 259mg | Iron: 2.3mg
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