Dear avid canners,
Here is the other rhubarb canning recipe I promised you. It just begs to be slathered onto a sizzling steak or a fat juicy burger, a slab of homemade meatloaf or a big pile of grilled vegetables, a mushroom and pineapple kabob or a rotisserie chicken. Enjoy!
My friend Allison and I made this, along with the rhubarb conserve, and split the yields.
Victorian Barbecue Sauce
Makes about four pint jars (we tripled the recipe and got six pints and 13 1/2 pints)
8 cups chopped rhubarb
3 1/2 cups brown sugar (adjust to taste)
1 1/2 cups coarsely chopped raisins
1/2 cup chopped onion (we used about twice the amount called for)
1/2 cup white vinegar
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
In a large stainless steel saucepan, combine rhubarb, brown sugar, raisins, onion, vinegar, allspice, cinnamon, ginger and salt. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes (I have no idea how long we cooked ours - long enough to make and can the Rhubarb Conserve, anyway!).
I blended the sauce and returned to the heat before canning; if you prefer a chunky sauce, don't blend. If you like it smooth smoother smoothest, blend accordingly!
Put into hot jars, leaving 1/2 inch headspace. Remove any bubbles, clean rims, and lid.
Process for 15 minutes in boiling water bath. Will add a sweet, savory, somewhat fruity complement.
Let's hear those lids pop!
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