This is what we have had recently from our garden along with lettuce, cilantro, garlic, and green onions. The rhubarb picture was taken about a month or so ago and it is so huge and beautiful now, I should have taken a new photo, but, I might be a little impatient
Rhubarb-B-Q Sauce
Ingredients
- 8 cups chopped rhubarb
- 3 1/2 cups brown sugar
- 1 1/2 cups raisins
- 1/2 cup chopped onion (about 1/2 medium)
- 1/2 cup cider vinegar
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp salt
Instructions
- In a large, heavy bottomed, stainless steel saucepan, combine rhubarb, brown sugar, raisins, onion and vinegar. Mixture will initially get watery, then rhubarb will soften and break down and the color will darken.
- Blend with an immersion blender, if desired, for a smooth sauce.
- Simmer until thick. As mixture thickens, stir frequently to prevent sticking.
- Add spices; cook 5 minutes longer. Ladle hot sauce into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a water bath canner.
- Yield: about four 1-pint jars.
Adapted from The Ball Blue Book of Preserving
