Canning Rhubarb BBQ Sauce | Savory Rhubarb Recipe

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.

Harvest rhubarb from the garden or purchase from a farmers market or grocery store.

Roughly chop the rhubarb and set aside.

Measure out 8 cups of rhubarb using a quart jar (4 cups per jar).

Chop 2 cups of onion (1 red and 1 white) roughly and set aside.

Measure out 2 cups of vinegar total, using 1 cup of white vinegar and 1 cup of apple cider vinegar.

Measure out 14 cups of brown sugar and mix with 1.25 cups of molasses (12 tablespoons of molasses).

Add 2 tablespoons of salt to the mixture.

Measure out 6 cups of raisins and add to the pot.

Add the spices: 2 tablespoons of dry mustard powder, 2 tablespoons of paprika, 2 teaspoons of smoked paprika, 2 teaspoons of chipotle powder, 1.5 teaspoons of red Korean pepper flakes, and 2 tablespoons of black pepper.

Combine all ingredients in the pressure cooker and cook until the mixture is boiling.

Use an immersion blender to blend the sauce until smooth.

Ladle the sauce into clean jars, leaving about half an inch of headspace.

Wipe the rims of the jars with distilled vinegar to ensure a good seal.

Place new lids on each jar and screw on the rings.

Lower the jars into boiling water and set the timer for 15 minutes for canning.

After 15 minutes, turn off the heat and let the jars sit in the water for an additional 10 minutes before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens