Canning Rhurbarb BBQ Sauce With linda's Pantry

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

apple cider vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

Red wine vinegar adds a different flavor profile.

ketchup

🥗Healthier: homemade ketchup

💰Cheaper: tomato paste

Homemade ketchup can be lower in sugar.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chili powder

Chili powder can provide a similar heat.

Welcome to Linda's Pantry where we're making barbecue sauce using rhubarb.

Start with about 4-6 cups of rhubarb, but I will use 5 cups for this recipe.

Chop up an onion roughly; you can use onion powder instead if preferred.

In a pot, add about 2 quarts of water, then add the chopped onion and rhubarb to cook down.

Once soft, pour off most of the water and run the mixture through a food mill to achieve a smooth texture.

Add 90-100 ounces of Heinz tomato ketchup to the pot with the pureed rhubarb and onion.

Add 1.5 cups of brown sugar to the mixture.

Add about half a tablespoon of cayenne pepper, adjusting to taste.

Add 1/4 to 1/3 cup of garlic powder to the sauce.

Pour in 1 cup of balsamic vinegar and 2 cups of organic apple cider vinegar.

Free pour molasses to taste, estimating about 3 tablespoons.

Add 1/4 cup of liquid smoke for flavor.

Bring the mixture to a simmer, stirring frequently to prevent sticking.

Add about 1/8 cup of black pepper, adjusting to taste.

Finally, add 1/4 cup of Worcestershire sauce to the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens