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–+ servings
7 open half pint jars of prepared rhubarb bbq sauce.

Rhubarb Barbecue Sauce

The combination of rhubarb and warm spices - cinnamon, ginger, allspice - alongside brown sugar and two types of vinegar creates something complex and unexpected. Excellent on chicken and pork.
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Course Canning
Cuisine American
Servings 7 Half Pint Jars

Equipment

  • Steam Canner
  • Canning Jars
  • Canning Lids

Ingredients
  

  • 8 cups rhubarb chopped
  • 1/2 cup onion roughly chopped
  • 3 1/2 cups brown sugar
  • 1/4 cup white vinegar
  • 1/4 cup apple cider vinegar
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 3 cinnamon sticks or 1 tsp ground cinnamon
  • 1 tsp salt

Instructions
 

  • Combine all ingredients in a large heavy-bottomed pot.
  • Bring to a simmer over medium heat, stirring to dissolve the sugar.
  • Simmer 30-40 minutes until very soft and thick. Stir occasionally.
  • Remove cinnamon sticks.
  • Blend with immersion blender until smooth, or mash for a chunkier texture.
  • Ladle into hot sterilised half-pint jars, leaving 1/4 inch headspace.
  • Wipe rims, apply lids fingertight.
  • Process in steam canner or water bath canner for 15 minutes.
  • Cool 12-24 hours undisturbed. Check seals before storing.

Notes

Tip: Since everything gets blended at the end, rough chop the onions. It saves time and doesn't affect the finished sauce.
Keyword BBQ Sauce, Canned Rhubarb, rhubarb
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