Wednesday, September 1, 2010

As promised - more rhubarb recipes!

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!

Mrs H
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