Rhubarb Barbecue Sauce Recipe

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is lower on the glycemic index.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is often less expensive and adds a different flavor.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: generic ketchup

Homemade sauce can be healthier with no added sugars.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Cayenne adds heat without the smoky flavor.

Add 8 cups of chopped rhubarb to a big heavy pot (Dutch oven).

Add 1/2 cup of chopped onion (white or yellow) to the pot.

Add 3 1/2 cups of brown sugar to the pot.

Combine 1/4 cup of white vinegar and 1/4 cup of apple cider vinegar and add to the pot.

Add 1 teaspoon of salt, 1 teaspoon of cinnamon, 1 teaspoon of ginger, and 1 teaspoon of allspice to the pot.

Stir the ingredients in the pot and cook on medium-high heat, ensuring nothing sticks to the bottom.

Simmer the mixture for about 20 minutes until the rhubarb and onions soften and the sauce reaches a saucy consistency.

Use an immersion blender to blend the sauce until smooth directly in the pot.

Simmer the sauce until it coats the spoon well, adjusting the heat as necessary.

Prepare canning jars and lids, sterilizing them as needed.

Fill pint jars with the sauce and start a 10-minute timer for canning at sea level (15 minutes for higher altitudes).

After the timer goes off, let the jars sit for 5-10 minutes before removing them from the pot.

Heat smoked chicken in a pan and add some of the barbecue sauce to it for a quick meal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens