Preserving you Rhubarb Harvest! Take 1- Rhubarb BBQ Sauce
Here’s a deliciously, slightly tart - little sweet BBQ sauce. Using your backyard rhubarb bounty- or maybe you beautiful neighbor had too much and dropped it at your door- either, way it’s a yummy one.
Deets://
1 tablespoon Olive Oil
1/2 Cup sweet onion- chopped
1 Pound Rhubarb- any variety
1 Can Tomato Sauce
1/2 Cup Apple Cider Vinegar
1/3 Cup Honey
1/4 Cup Tomato Paste
1 Tsp Smoked Paprika
1/2 Tsp Ground Black Pepper
1/2 Tsp Sea Salt
1 Tsp Dijon Mustard- I used whole grain because it was all I had- worked great.
Gather your ingredients- heat olive oil, add chopped onion- and cook for approx 10 minutes until golden.
Add your rhubarb- and remaining ingredients. Bring to a slight boil- reduce heat and cook until the rhubarb is very tender and failing apart.
Transfer to high powdered blender- and mix well.
** Adjust FLAVORS to your liking- add more tomato, paprika, vinegar, honey- as you like. Have some fun.
Canning Process:// Boiling Water Bath
Ladle the sauce while still hot into clean half pint canning jars Leave at least 1/2-inch of head space.
Press down on the sauce with the back of a spoon and run a table knife around the sides to remove any air bubbles. Wipe the rims of the jars with a damp paper or clean cloth towel (any specks of food there could prevent a seal.) Secure canning lids.
Process the jars of rhubarb barbecue sauce in a boiling water bath for 15 minutes (adjust the canning time if you live at a high altitude).
Store and Enjoy!!
With Love-