Rhubarb Sauce for Canning – Rhubarb-B-Q Sauce and Rhubarb-Orange Compote

Rhubarb Sauce for Canning - Rhubarb barbeque (Rhubarb-BQ) sauce and Rhubarb-orange compote. Savory and sweet rhubarb sauce recipes.When rhubarb is in abundance, it’s a great time to preserve some of the bounty.  This spring I made up two types of rhubarb sauce for canning; a batch of savory rhubarb Victoria sauce (left), which is basically a rhubarb barbeque sauce, and some rhubarb-orange compote (right).  Unique and flavorful, these recipes are great for gift giving or to save a bit of springtime for your own use.

Rhubarb BBQ sauce

Rhubarb-B-Q Sauce
(Victoria Sauce)

from the Ball Blue Book of Preserving

Ingredients

8 cups chopped rhubarb
3 1/2 cups brown sugar
1 1/2 cups raisins
1/2 cup chopped onion (about 1/2 medium)
1/2 cup cider vinegar
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt

Directions

In a large, heavy bottomed, stainless steel stock pot (I used my 8 qt), combine rhubarb, brown sugar, raisins, onion and vinegar.Mixture will initially get watery, then rhubarb will soften and break down and the color will darken.

Rhubarb-BQ sauce

Savory rhubarb sauce

I know that my kids would not be excited to see raisins in their meat sauce, so at this point I hit it with an immersion blender.  Be careful not to splash yourself!  Simmer until thick.  As mixture thickens, stir frequently to prevent sticking.

Victoria Sauce @ Common Sense Homesteading

Add spices; cook 5 minutes longer.  Ladle hot sauce into hot jars, leaving 1/4 inch headspace.  Adjust two-piece caps.  Process 15 minutes in a water bath canner.

Yield: about four 1-pint jars.

Rhubarb-B-Q Sauce
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Ingredients
  1. 8 cups chopped rhubarb
  2. 3 1/2 cups brown sugar
  3. 1 1/2 cups raisins
  4. 1/2 cup chopped onion (about 1/2 medium)
  5. 1/2 cup cider vinegar
  6. 1 tsp ground allspice
  7. 1 tsp ground cinnamon
  8. 1 tsp ground ginger
  9. 1 tsp salt
Instructions
  1. In a large, heavy bottomed, stainless steel saucepan, combine rhubarb, brown sugar, raisins, onion and vinegar. Mixture will initially get watery, then rhubarb will soften and break down and the color will darken.
  2. Blend with an immersion blender, if desired, for a smooth sauce.
  3. Simmer until thick. As mixture thickens, stir frequently to prevent sticking.
  4. Add spices; cook 5 minutes longer. Ladle hot sauce into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a water bath canner.
  5. Yield: about four 1-pint jars.
Adapted from The Ball Blue Book of Preserving
Adapted from The Ball Blue Book of Preserving
Common Sense Homesteading http://commonsensehome.com/
Rhubarb-orange compote @ Common Sense Homesteading

Rhubarb-orange compote ingredients with some fresh and some frozen rhubarb

Rhubarb-Orange Compote

from Preserving for All Seasons

In Preserving for All Seasons, Anne Gardon says, “This tangy compote can serve many purposes: to fill crepes and pies, to flavor muffins or to combine with cottage cheese or ricotta to make a refreshing breakfast.”

Ingredients

3 oranges, preferably organic
8 cups rhubarb, in chunks, fresh or frozen
4 cups sugar
pinch of nutmeg and cinnamon

Directions

  1. Grate orange peel. (I like to use my microplace zester.) Then peel orange with sharp knife, removing the white layer. Chop the pulp, removing seeds as you go.
  2. Combine all ingredients in heavy saucepan and bring slowly to a boil, while stirring. Reduce heat and cook until thick (20 to 25 minutes).
  3. Ladle hot sauce into hot jars, leaving 1/4 inch headspace.  Adjust two-piece caps.  Process 10 minutes in a water bath canner. Alternatively, cool and freeze.

Yields about 4 cups.

Rhubarb-Orange Compote
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Ingredients
  1. 3 oranges, preferably organic
  2. 8 cups rhubarb, in chunks, fresh or frozen
  3. 4 cups sugar
  4. pinch of nutmeg and cinnamon
Instructions
  1. Grate orange peel. Then peel orange with sharp knife, removing the white layer. Chop the pulp, removing seeds as you go.
  2. Combine all ingredients in heavy saucepan and bring slowly to a boil, while stirring. Reduce heat and cook until thick (20 to 25 minutes).
  3. Ladle hot sauce into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Alternatively, cool and freeze.
Common Sense Homesteading http://commonsensehome.com/
Rhubarb Sauce for Canning - Rhubarb barbeque (Rhubarb-BQ) sauce and Rhubarb-orange compote. Savory and sweet rhubarb sauce recipes.You may also enjoy:

If you need tips for growing rhubarb, check out Growing Asparagus and Rhubarb.

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Comments

  1. Kelly says

    OMG! The Rhubarb-B-Q sauce is quite possibly the tastiest thing I’ve ever canned! Thanks for sharing!

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