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


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


In a large, heavy bottomed, stainless steel saucepan (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 boiling-water canner.

Yield: about four 1-pint jars.

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.”


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


  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.

Yields about 4 cups.

You may also enjoy Rhubarbade, a lightly sweetened drink that you can make with rhubarb, or Gluten Free Strawberry Rhubarb Crumble with Almond Flour.

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

I earn an affiliate payment from your amazon.com purchase through this site at no extra cost to you.
Thank you for supporting the site!

Print Friendly


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>