Source: Ball Complete Book of Home Preserving (p. 259) Yield: 4 pint jars
8 cups chopped rhubarb 3 ½ cups lightly packed brown sugar 1 ½ cups chopped raisins ½ cup chopped onion ½ cup white vinegar 1 teaspoon ground allspice 1 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon salt
Procedure: 1. Prepare canner, jars and lids. 2. In a large stainless steel saucepan, combine rhubarb, brown sugar, raisins, onion, vinegar, allspice, cinnamon, ginger and salt. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to a consistency of a thin commercial barbecue sauce, about 30 minutes. 3. Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 4. Place jars in hot water bath canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Chef Scotty’s Notes: This is a bright, fruity sauce that’s perfect for both pork and chicken.
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Companion recipe to The Columbian Market Fresh Article Rhubarb published on June 3, 2016. For previous article recipes visit http://ext100.wsu.edu/clark/?p=8163