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
OMG that sounds amazing. Got a friend with an overabundance of rhubarb in her garden...may need to hit her up for some.
Posted by: knittingkitty | May 20, 2010 at 08:32 AM
Being a non-blogger I am so excited about your post! I too am going to make this one, maybe I'll have to do it today, since it is raining out. Thank you for your inspiration to go through with this.
Posted by: www.facebook.com/profile.php?id=1293922018 | May 26, 2010 at 08:16 AM
Looks tasty. I think I am going to hit up my friends for more rhubarb.
Posted by: Sarah | May 26, 2010 at 12:46 PM
Oooh, with jalapenos! Sounds wonderful! Clearly I need to do some last minute rhubarb-stocking up!
Posted by: meg | May 26, 2010 at 11:48 PM
I made it last weekend. I decreased the sugar and increased the heat but so very yummy. Thanks for the idea.
Posted by: Sarah | June 04, 2010 at 11:08 AM
I have 4 pints of this in my canner right now. Soooo good!!!! I added an extra jalapeno. Can't wait to have it on my pulled pork sandwiches. Thanks for the recipe!
Posted by: Karen | May 28, 2012 at 11:47 AM