Yesterday I picked what I think will be the last of the rhubarb harvest. Rhubarb enjoys cooler weather and we have definitely moved into the hot days of summer. I have a rather large pile of rhubarb sitting on my counter and the question is what to do with it?
I will freeze some to use later. Freezing rhubarb is so easy. You just slice it up and place it into freezer bags to use at some later point.
However I don’t want a freezer full of rhubarb so I will make my famous Rhubarbeque Sauce, which we all just love! The formal name for this sauce is actually Victoria Sauce or as we call it 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.
2 quarts chopped rhubarb
1 ½ cups raisins
½ cup 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.
Cook until thick, about 25 minutes. As the mixture thickens, stir frequently to prevent sticking. Add spices; cook 5 minutes longer. Ladle the hot sauce into hot jars, leaving ¼ inch headspace.
Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: 4 pints
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