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