Rhubarb Barbecue Sauce
  • 8 cups rhubarb, (1 pound will equal about 3 cups)
  • 3½ cups dark brown sugar
  • 1 cup red onion , sliced
  • ½ cup white vinegar
  • 2 jalapeños, seeded and sliced
  • 1 teaspoon each - allspice, cinnamon, ginger, cayenne
  • 1 tablespoon salt
  1. Put everything into a heavy-bottomed pot and bring to a boil. Lower heat and simmer for about 30 minutes, until the rhubarb is broken down and the sauce is thickened. Puree in the pot using an immersion blender, or transfer mixture to traditional blender to puree. If using a traditional blender, vent the lid and stand back from the blender to prevent burns.
  2. Pour sauce into jars, leaving ½ inch headspace, and process in a boiling water bath for 15 minutes - see canning instructions here : http://www.enneacollective.com/?p=3762
~makes 3 pints of finger lickin' good sauce
Recipe by Ennea Collective - crafting a fibre life at http://www.enneacollective.com/rhubarb-barbecue-sauce/