Rhubarb Sauce

A long time ago Lyn had me make this BBQ sauce with rhubarb, my initial reaction was a big question mark face. Strawberry Rhubarb pie now that’s a big yes, but BBQ sauce huh! She saw this in a canning book Once it started cooking the smell alone sold me. I found this online and it might be the exact recipe thanks Victoria

• 1 kg rhubarb (chopped. 2 quarts / 8 cups when sliced into 1/4 inch pieces. About 12 stalks)
• 250 g raisins (coarsely chopped. 1 1/2 cups after chopping. 8 oz)
• 100 g onion (medium-coarse chopped. 1/2 cup. 3 oz)
• 450 g brown sugar (3 1/2 cups loose packed / 1 lb)
• 125 ml white vinegar (5% acidity or higher. 1/2 cup / 4 oz)
• 1 teaspoon allspice (ground)
• 1 teaspoon cinnamon (ground)
• 1 teaspoon ginger (ground)
• 1 teaspoon pickling salt
• 3 tablespoons lemon juice (fresh or bottled – for flavor only. Optional)


  1. Combine rhubarb, raisin, onion, sugar OR liquid stevia, and vinegar together in a large pot. Bring to a boil and reduce to a simmer, uncovered. Let simmer for about 20 to 30 minutes till it breaks down into a coarse, relatively thick purée; you can use the back of your spoon to encourage it along.
  2. Add the allspice, cinnamon, ginger, salt OR salt sub, and lemon juice if using. Stir well to mix.
  3. Optional: purée to smooth in blender, put back in pot, reheat thoroughly. ( I did this)
  4. I made a smaller batch so did not bother canning it.

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