Prudent Pantry: Rhubarbeque Sauce
The rhubarb in my garden is finally ready to be picked. It has come in in such abundance this year that no matter how much I pick I don’t make a dent!
Time to pick the rhubarb!
My favorite way to enjoy rhubarb is by making Victoria Sauce or as we call it in our family Rhubarbeque Sauce! It is a wonderful sauce that is perfect on grilled chicken or pork. It’s very easy to make and the recipe makes exactly four pints so you aren’t overwhelmed. I usually double the recipe and make eight pints. We enjoy it throughout the year.
This recipe can be processed in a water bath canner for storage in your pantry or frozen for storing in your freezer. Follow your manufacturer’s directions for using your water bath.
Rhubarb stalks
2 quarts chopped rhubarb
Chopped rhubarb
1 ½ cups raisins
½ cup chopped onion
Chopped onion
3 ½ cups brown sugar
½ cup vinegar
1 tsp allspice
1 tsp cinnamon
1 tsp ginger
1 tsp salt
Combine rhubarb, raisins, onion, sugar, and vinegar in a large saucepot.
rhubarb onions and raisins
Cook until thick, about 25 minutes. As the mixture thickens, stir frequently to prevent sticking. Add spices; cook 5 minutes longer.
Spices
Ladle the hot sauce into hot jars, leaving ¼ inch headspace.
Canning rhubarb
Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: 4 pints
Processed Rhubarbeque Sauce
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I can’t even begin to tell you how jealous I am of your rhubarb!!!!! I love rhubarb is every way possible but I’ve never had a Rhubarbeque Sauce! It looks absolutely perfect! Now all I need is some of your beautiful rhubarb.
Great recipe!
I wish I could share my rhubarb, I have so much!!
I’m with Mjskit—trying not to be jealous.
Some of my fondest early memories are of a sweet rhubarb sauce (sorta like applesauce) that my grandma served with cream and cinnamon. Mmmmm. Makes me happy just thinking about it.
Way to go on your lovely garden and thanks for linking up at Thrifty Thursday, Nancy!
I just found a recipe for a rhubarb sauce that you put through the blender, not very sweet but flavored with ginger. I’m going to have to try it!
Sounds yummy…I have been hungry for rhubarb lately! No garden, so guess I need to check the Farmer’s Market here!
I’m a new follower from Katherine’s Corner hop. The Thrifty Blog Frog http://thriftyfrogblog.blogspot.com
Huge green hugs,
Pat
Welcome Pat, thanks for visitng!
That is beautiful Rhubarb and what a great idea to make a Bar B Q Sauce. I really want to try this recipe. Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen, Do try this recipe it is so easy and the result is so delicious!
I am a huge rhubarb fan also. I just planted a root and two days later noticed a hole and no root. Guess I’m not getting rhubarb next year huh, lol. Thanks for sharing your recipe at our party.
I can’t wait to try this! I’ve got more rhubarb than I know what to do with (our house ‘came with’ about 8 fully established rhubarb plants, despite digging up and dividing 4 of them I’m still swimming in it!) I’ve been in the market for a good rhubarb recipe that doesn’t involve strawberries!
I’d love for you to link this up at my new party!
http://www.chickenscratchny.com/2012/05/whats-cluckin-5.html
This looks yummy! I’ll have to try it.
Thank you for sharing at the Thursday Favorite Things blog hop Big Hugs xo
Wow, that is so cool! Never thought to make Barbeque Sauce with my rhubarb–and I have tons too
Thanks for linking up at Thrifty Thursday!
I too have more rhubarb than I can use. The recipe sounds delish! Do you think it could be frozen?
Inviting you the Carnival of Home Preserving on my blog today and every Friday. Hope to see you there. Laura Williams’ Musings http://laurawilliamsmusings.blogspot.com
I love this sauce…I make mine with 2 slight variations, I used dark brown sugar and I use dried cranberries instead of the raisins (and I finely chop them). It is awesome on pulled pork, grilled chicken and we even use it as a steak marinade/glaze. YUM!
Valerie, that sounds like a good variation! Especially using cranberries!
Laura, Can’t wait to visit the Carnival of Home Preserving!
I’m sure it could be frozen as well.
Yum! So pinning this right away! I am stopping by from the Morris Tribe blog hop. Thanks for sharing this!
I love rhubarb
I’ll have to give this a try !
New follower from the Blog Hop
-Buffi
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