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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!

gardening, spring, Vermont

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.

prudent living, prudent pantry

Rhubarb stalks

2 quarts chopped rhubarb

rhubarb, victoria sauce

Chopped rhubarb

1 ½ cups raisins
½ cup chopped onion

onion, canning

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.

canning, rhubarb, prudent living

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, rhubarb


Ladle the hot sauce into hot jars, leaving ¼ inch headspace.

rhubarb, cannin

Canning rhubarb

Adjust two-piece caps. Process 15 minutes in a boiling water canner.

Yield: 4 pints

canning, rhubarb, prudent pantry

Processed Rhubarbeque Sauce


Thank to all my faithful readers who have taken the time to check out the new On The Home Front Facebook page and “Liked” it!

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