Rhubarb OR Asparagus. That is the Can Jam Challenge for May. While perusing recipes I came upon one that uses rhubarb in an unexpected way AND produces something I look forward to eating.
I altered Victorian Barbecue Sauce from the Ball Complete Book of Home Peserving and in 2 short hours went from this
Wow did the house smell good this morning! It made my next door neighbor weak in the knees.
Rhubarb Barbecue Sauce
8 cups rhubarb, I sliced it in the food processor
3 1/2 cups dark brown sugar
1 cup red onion , sliced in the food processor
1/2 cup white vinegar
2 jalapeños, seeded and sliced
1 teaspoon each - allspice, cinnamon, ginger, cayenne
1 tablespoon salt
Put everything in a pot. Bring to a boil. SImmer 30ish minutes. Puree using an immersion blender.
1/2 inch head space, process 15 minutes. I got 3 pints of thick, finger licking good sauce. MMM MMM