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| Rhubarb BBQ Sauce |
| photo by recipe author |
Adding just a bit of oil to this recipe made it closer to the viscosity of Italian sauces using olive oil. I used Virgin Coconut Oil which lent to the sweetness of the fruits in this recipe without tasting “coco-nutty.”
Servings: 4 pints
Preparation Time: 15-20 minutes
- 3 lbs rhubarb, trimmed and sliced into 1/4-inch slices
- 1 medium red onion (size of a baseball), diced (about 3/4 cup)
- 2 cups raisins, chopped or run through food processor
- 2 cups brown sugar
- 1/2 cup raw honey – could use 3/4 cup raw honey & omit syrup, but this is what I had.
- 1/4 cup brown rice syrup
- 3/4 cup cider vinegar
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon ground ginger
- 1 teaspoon Himalayan salt
- 2-3 cloves garlic, ran through garlic press
- 2 tablespoons virgin coconut oil
- 1 teaspoons all seasons salt
If canning, prepare canner, jars and lids.
Combine all ingredients in a medium stockpot. Bring to a boil over high heat, stirring frequently. Lower heat and boil gently, stirring occasionally, until mixture is thickened, about 30-45 minutes. Once the fruit has softened enough to crush easily (about 20 minutes), blend the sauce with an immersion blender, or by transferring to a blender or food processor.
When sauce has reached desired thickness (leave it a little thinner than you want, as it will thicken on cooling), taste and adjust seasonings. Note: original recipe called for no garlic, but a habanero, so feel free to adjust the heat!
Ladle hot sauce into jars and allow to cool completely before labeling and storing.
When using from the fridge, please let set at room temperature about 15-20 minutes and stir before using.
Recipe submitted by Sandra, West Point, NE
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