Description
A tangy and tart BBQ sauce, with lots of summer flavors that’s perfect for grilling, or for canning for winter.
Ingredients
Scale
- 12 stalks rhubarb (3 pounds)
- 1 medium onion (4 ounces)
- 5 garlic cloves
- 1 cup apple cider vinegar
- 2 cups brown sugar (12 ounces)
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
Instructions
- Rinse the rhubarb, remove both ends, and cut into ½-inch pieces. Add the cut rhubarb to a large saucepan. Peel and dice the onions and garlic and add these to the saucepan.
- Add vinegar, brown sugar, allspice, cinnamon, ginger, and salt to the saucepan. Simmer uncovered over medium heat for 20 minutes until rhubarb is soft, stirring occasionally to prevent sticking.
- Using an immersion blender, purée the mixture until it is smooth. Alternatively, working in batches, puree the sauce in a blender or food processor, returning the pureed sauce to the saucepan. Continue simmering over medium heat until the mixture thickens and coats a spoon, about 35 minutes.
- Ladle the hot barbecue sauce into 4 clean pint jars, leaving a ½-inch headspace. Wipe the jar rims with a clean towel to remove any food residue. Cover securely with warmed 2-piece lids and rings. Process the jars in a water bath canner for 15 minutes plus your altitude adjustment.
- Label the jars and store them in a cool, dark place. For best quality, use within 1 year.
