My husband loves meat marinades and this rhubarb sauce is a perfect marinade as well as a BBQ sauce. This homemade rhubarb sauce is a recipe that has been around for years but as you can assume, I have made a few personal variations.
The majority of rhubarb preservation recipes have a sweet result, but this homemade rhubarb sauce recipe has a lovely savory taste. This sauce makes a great addition to any barbeque.
Ingredients
This recipe cans 4 one-pint jars of rhubarb sauce.
INGREDIENTS
4 pint jars
4 pounds rhubarb
1 1/2 cups raisins
1/2 cup chopped onion
3 1/2 cups brown sugar
1/2 cup white vinegar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt.
The first step in making rhubarb sauce is to wash and dice 4 pounds of rhubarb. I like to first slice the rhubarb lengthwise 2 or 3 times and then dice it into small chunks.
Slicing Rhubarb
Dicing Rhubarb
It’s time to make the sauce. Let’s begin by placing the following ingredients into our saucepot; the diced rhubarb, 1 1/2 cups of raisins, 1/2 cup of chopped onion, 3 1/2 cups of brown sugar, and 1/2 cup of white vinegar.
Add all ingredients except spices
Place the pot with ingredients on the stove and simmer it until the sauce thickens up. Add to the pan of sauce: 1 teaspoon allspice, 1 teaspoon cinnamon, 1 teaspoon ginger, and 1 teaspoon salt. Cook for 5 more minutes.
Add Spices
Filling Your Mason Jars with Rhubarb Sauce
Pour into Hot Jars
While the sauce is cooking place mason jars into the oven heated to 250 degrees. Also, place the lids in a simmering pot of water on the stove.
When the sauce is ready, pull the jars out of the oven and place them on the counter.
Use a jar funnel and pour the sauce into the hot jars. Leave 1/2 inch headspace. Place a lid and ring on the jar fingertip tight and process in a boiling water bath for 15 minutes if at sea level.
Canned Rhubarb Sauce
If you have any questions about canning with the boiling water bath or need to know the proper altitude adjustment, take a look at a few of our canning basics videos.
