Make it at home-n-stead! Rhubarb BBQ sauce!

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.

Chop vegetables and prepare them in a container for the next day.

In a stock pot, add 8 cups of chopped rhubarb, 1 cup of chopped onion, and 1 and 1/2 cups of raisins.

Pour in 1 cup of apple cider vinegar and 3 and 1/2 cups of brown sugar into the pot.

Add 1 teaspoon of cinnamon, 1 teaspoon of ginger, 1 tablespoon of salt, 1/2 teaspoon of black pepper, 1/8 teaspoon of cloves, 2 tablespoons of cumin, 2 tablespoons of chili powder, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 2 teaspoons of dry mustard, and 1 teaspoon of coriander.

Stir the mixture well to combine all ingredients and allow it to start cooking down.

Cook for approximately 30 minutes, stirring occasionally, until everything is soft and the mixture has produced enough liquid to prevent scorching.

Use an immersion blender to blend the sauce until smooth, checking the consistency.

Begin jarring the sauce into clean jars while it's still hot, using Ball sunshine jars.

Seal the jars with lids and rings, and prepare the steam canner with water.

Once the canner reaches the dark green zone, start a timer for 15 minutes to process the jars.

After processing, allow the jars to cool for about 24 hours before handling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens