Rhubarb Sauce for Canning – New Ways to Use Your Rhubarb
This post may contain affiliate links. Read my full disclosure here.
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-B-Q Rhubarb 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.
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.
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.
PrintRhubarb-B-Q Sauce
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
Instructions
- 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.
- Blend with an immersion blender, if desired, for a smooth sauce.
- Simmer until thick. As mixture thickens, stir frequently to prevent sticking.
- 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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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
- 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.
- Combine all ingredients in heavy saucepan and bring slowly to a boil, while stirring. Reduce heat and cook until thick (20 to 25 minutes).
- 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.
PrintRhubarb-Orange Compote
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.
- Yield: 4 1x
Ingredients
- 3 oranges, preferably organic
- 8 cups rhubarb, in chunks, fresh or frozen
- 4 cups sugar
- pinch of nutmeg and cinnamon
Instructions
- Grate orange peel. Then peel orange with sharp knife, removing the white layer. Chop the pulp, removing seeds as you go.
- Combine all ingredients in heavy saucepan and bring slowly to a boil, while stirring. Reduce heat and cook until thick (20 to 25 minutes).
- 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.
Nutrition
- Calories: 3487
- Sugar: 846
- Sodium: 47
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 891
- Protein: 12
- Cholesterol: 0
You may also enjoy:
- Rhubarbade, a lightly sweetened drink that you can make with rhubarb
- Gluten Free Strawberry Rhubarb Crumble with Almond Flour
- Old Fashioned Rhubarb Pudding Cake
If you need tips for growing rhubarb, check out The Complete Guide to Growing Rhubarb.
