This sauce is listed as Victorian Barbecue Sauce by Bernardin, page 259
However it really should be called Rhubarb BBQ Sauce and its outstanding.. If you don’t have the bigger canning book from this company, I highly recommend it!
- 8 cups of chopped rhubarb
- 3 an half cups of packed brown sugar
- 1 an half cups of chopped raisins
- 1/2 cup of chopped onions
- 1/2 cup of white vinaegar (standard canning)
- 1 tsp ground allspice
- 1 tsp ground cinnanmon
- 1 tsp ground ginger
- 1 tsp salt.
It will make four pints (500 ml jars) Cook your all the above it to a large steel pot at med heat.. Bring to a boil and make sure you stir lots, reduce the temp and simmer it down until it thickens, approx. 30 min but if your rhubarb is wetter it can take longer.
Leave a half inch head space and process for 15 min.
This recipe is very close to my own families rhubarb relish recipe to a point but the amount of onion is way off.. we use a lot more.. and no Raisins..
If you want a different Rhubarb Sauce.. check out the Orange Rhubarb Sauce post as well
Just another Day on the Farm 
Yummmm. 😀
I made a batch of it and gave each of my daughters a jar to “test”. None of them could figure out what I used but loved it! They all felt it was too sweet (except one grandaughter who said she would be happy to eat it with a spoon right out of the har.). Anyhow, back to sweetness. One daughter said that once it was on the chicken on the grill the sweetness decreased and it was the best sauce ever! I have passed jars out to relatives and friends and asked for feedback. So far everyone says “don’t change a thing”. Today I hope to make another batch or two to can for winter use at home and for Christmas gifts.
Ah, thank you for the lovely feedback Mary, this note to me means so much. Glad your daughters like it and granddaughter loves it.. Eating it out of the jar with a spoon says it all. It is sweet but that sugar is needed to hold it in the jars for the longer term. Having said that it sounds like your family is going though them pretty fast. yes, I agree once its used on the meat or is beside the meat on the plate or uses a relish on a meat sandwhich, the sweetness is cut out and its just right.