Tangy Rhubarb Grill Glaze

Rhubarb BBQ Sauce is a delightful, old-fashioned canning recipe that expertly transforms the tartness of fresh rhubarb into a rich, sweet, and gently spiced barbecue sauce. This unique condiment is an absolute game-changer for grilling enthusiasts, perfect for brushing onto grilled meats, or for adding a distinctive flavor to various dishes.

This particular recipe, often known as Victorian Barbecue Sauce, hails from the pages of The Ball Complete Book of Preserving. It’s one of those charming heritage-style recipes that initially seems unconventional but proves to be remarkably delicious upon the first taste. Rhubarb, with its natural acidity, contributes both a vibrant tang and essential body to the sauce. This is beautifully balanced by the deep, caramel notes of brown sugar, the natural sweetness of raisins, and a carefully selected blend of warm spices, all culminating in a truly profound barbecue flavor. This sauce is a testament to resourceful and flavorful cooking methods from bygone eras, bringing a touch of history to your modern table.

If you’re looking for a homemade sauce that offers a refreshing departure from the omnipresent tomato-based varieties, this rhubarb BBQ sauce is an excellent choice. Its flavor profile is a harmonious blend of sweet, tangy, and spiced notes, with a wonderfully smooth, cooked texture. This consistency makes it ideal for brushing effortlessly onto chicken, pork, or ribs, creating a mouthwatering glaze that will impress anyone fortunate enough to try it.

Why You’ll Adore This Rhubarb BBQ Sauce Recipe!

I find immense joy in discovering and sharing recipes like this, especially because they showcase rhubarb in an unexpected, savory application. Most people primarily associate rhubarb with sweet treats, and while I certainly enjoy making numerous batches of rhubarb jam and delightful desserts every spring, having a canning recipe like this allows me to utilize this versatile plant in an entirely different, exciting way. It truly broadens the culinary horizons for rhubarb lovers.

Furthermore, this recipe is perfect for a small-batch canning project. The sauce efficiently cooks down in a single pot, yielding just a few jars, making it manageable for both beginners and experienced canners. The finished product is so remarkably flavorful that it instantly becomes a special pantry staple, ready to elevate any meal. If you appreciate classic Ball recipes and cherish traditional, homemade condiments, this Rhubarb BBQ Sauce is undoubtedly a keeper that you’ll return to year after year. It’s not just a sauce; it’s a taste of history and a testament to the versatility of garden produce.

Essential Ingredients for Rhubarb BBQ Sauce

Crafting this remarkable sauce requires a straightforward list of pantry staples, with fresh rhubarb as the star. While the combination might appear unconventional if you’re accustomed to traditional tomato-based barbecue sauces, rest assured that the interplay of raisins, brown sugar, and warm spices creates a wonderfully familiar yet uniquely elevated barbecue flavor once all the ingredients meld together during cooking.

• Rhubarb: The foundational ingredient. It provides the characteristic tartness, contributes body, and results in that desirable thick, cooked texture essential for a good BBQ sauce.
• Brown Sugar: This isn’t just for sweetness; brown sugar imparts a deeper, more complex flavor with hints of molasses that are crucial to the sauce’s rich profile.
• Raisins: More than just a sweetener, raisins offer natural sugars and a subtle fruitiness. As they cook down, they also contribute to the sauce’s wonderfully rich and smooth texture, thickening it naturally.
• Onion: Adding a savory depth, onion perfectly balances the inherent sweetness and tartness, rounding out the overall flavor profile of the sauce.
• White Vinegar: Absolutely vital, vinegar introduces a bright acidity and the classic tang expected in a barbecue sauce. Crucially, it’s a non-negotiable component for safe canning, especially with the addition of low-acid ingredients like onions. Always ensure you use vinegar with a standardized 5% acidity.
• Ground Allspice: This multifaceted spice brings warm, complex notes, adding depth and a subtle peppery undertone that complements the rhubarb beautifully.
• Ground Cinnamon: Providing a delicate sweetness and inviting warmth, cinnamon is a classic pairing with fruits and rounds out the spice blend.
• Ground Ginger: Offers a gentle, earthy spice note that harmonizes exceptionally well with the tartness of rhubarb, enhancing its unique character.
• Salt: A critical flavor enhancer, salt helps to balance all the sweet, tart, and savory elements, bringing out the best in each ingredient and tying the sauce together.

While you can make minor flavor adjustments for your personal taste preferences, it is paramount to maintain the precise ingredient proportions for safe canning. The specific ratio of high-acid to low-acid ingredients is vital for inhibiting bacterial growth. You can use either red or green rhubarb; both varieties perform excellently in this recipe. The final color of your sauce may vary depending on the rhubarb you choose, but the balanced flavor will remain consistently delicious. It is strongly advised not to reduce the amount of vinegar or alter the quantities of low-acid ingredients such as onion, as this could compromise the safety of the canned product.

For a brighter flavor and a slightly lighter colored sauce, consider using golden raisins (sultanas) as a common and delicious variation of this recipe. This simple switch can subtly alter the sauce’s appearance and taste profile, offering another delightful dimension.

Crafting Your Homemade Rhubarb BBQ Sauce

This recipe involves a straightforward cooking process that comes together beautifully in a single pot, followed by processing in a boiling water canner. Achieving this flavorful sauce is simpler than you might imagine.

1. Prepare the Ingredients with Precision

Begin by thoroughly washing your fresh rhubarb stalks and chopping them into small, manageable pieces. Finely chop the onion, and carefully measure out the raisins, vinegar, brown sugar, all the ground spices (allspice, cinnamon, ginger), and salt. Having all your ingredients prepped and ready before you start cooking, a technique known as “mise en place,” will make the entire process much smoother and more efficient. This sauce cooks down fairly quickly once it reaches a boil, so being prepared will prevent any last-minute rushing and ensure a perfectly cooked result.

2. Cook the Sauce to Perfection

In a large, heavy-bottomed stainless steel saucepan, combine all the prepared ingredients: the chopped rhubarb, brown sugar, raisins, onion, white vinegar, allspice, cinnamon, ginger, and salt. Place the saucepan over high heat and bring the mixture to a rolling boil, stirring frequently. This constant stirring is crucial to ensure that the sugar dissolves evenly and prevents any ingredients from sticking to the bottom of the pan and scorching, which could impart an undesirable burnt flavor.

Once the mixture has reached a vigorous boil, reduce the heat to a gentle simmer. Continue to cook, stirring often, until the sauce thickens to a consistency similar to a thin commercial barbecue sauce. This stage typically takes about 30 minutes. As the sauce simmers, the rhubarb will break down, the raisins will soften, and the flavors will deepen and meld beautifully. Remember, the sauce will continue to thicken slightly as it cools, so aim for a consistency that is still pourable but clings to a spoon.

3. Prepare Jars for Filling

While your rhubarb BBQ sauce is simmering on the stovetop, it’s the ideal time to prepare your boiling water canner, along with your canning jars and their lids. Ensure your jars are clean and kept hot until you are ready to fill them. Maintaining the jars at a warm temperature is essential for two reasons: it helps prevent temperature shock when the hot sauce is ladled in, which could cause jars to crack, and it ensures a smooth and efficient transition from cooking to canning once the sauce is perfectly done.

Canning Rhubarb BBQ Sauce for Long-Term Storage

Proper canning techniques are vital to ensure the safety and longevity of your homemade Rhubarb BBQ Sauce. Follow these steps carefully for successful water bath canning:

Once your sauce has reached the desired consistency, carefully ladle the hot Rhubarb BBQ Sauce into your prepared hot jars, leaving precisely 1/2 inch of headspace from the rim of the jar. This headspace is critical for proper sealing and to allow for expansion during processing. After filling, use a non-metallic utensil, such as a plastic knife or a headspace tool, to gently remove any trapped air bubbles from within the jar. Swirl the utensil around the inside of the jar, making sure to reach the bottom. Recheck the headspace after removing air bubbles, and if needed, add a bit more hot sauce to bring it back to the 1/2-inch mark.

Next, carefully wipe the jar rims clean with a damp cloth or paper towel. Any food residue on the rim can prevent a proper seal. Apply the clean lids and then tighten the bands to fingertip tight. This means screwing them on firmly but not overtightening, allowing air to escape during processing.

Using a jar lifter, gently place the filled jars into your boiling water canner, ensuring they are fully submerged in water by at least 1-2 inches. Bring the canner back to a full, rolling boil. Once boiling, begin timing the processing. Process the jars for 15 minutes, making sure to adjust this time according to your altitude (see chart below). When the processing time is complete, turn off the heat, carefully remove the canner lid, and allow the jars to rest in the hot water for an additional 5 minutes. This helps to equalize the temperature and prevents siphoning (loss of liquid from the jars).

Finally, using your jar lifter, remove the jars from the canner and place them upright on a towel-lined counter or wire rack. Allow them to cool undisturbed for 12 to 24 hours. During this cooling period, you should hear the satisfying “ping” sound as the lids seal. After cooling, check all seals by pressing the center of each lid; it should be concave and not flex when pressed. If any jars have not sealed, refrigerate them and use them within a few weeks. Remove the bands from all sealed jars, wipe the jars clean, and store them in a cool, dark pantry for long-term enjoyment.

Inspiring Serving Ideas for Rhubarb BBQ Sauce

While this Rhubarb BBQ Sauce is undeniably crafted for brushing onto food during grilling, its versatile flavor profile lends itself to a myriad of other culinary applications. Don’t limit its potential to just the barbecue! Here are some creative ways to enjoy this exceptional sauce:

• Grilling Perfection: Its primary purpose! Slather it generously on grilled chicken thighs, pork chops, or tender ribs during the last few minutes of cooking for a glossy, flavorful finish. It caramelizes beautifully, locking in incredible taste.
• Roasted Delights: Use it as a vibrant glaze for roasted meats. Try brushing it over baked chicken legs, a succulent pork loin, or even a classic meatloaf during the final stages of roasting. The heat will intensify its flavors and create a beautiful crust.
• Sandwich Enhancer: Take your sandwiches to the next level! It’s especially good spooned over pulled pork sandwiches, adding a tangy and sweet counterpoint to the rich meat. It also pairs wonderfully with smoked brisket or even a hearty vegetarian sandwich.
• Appetizer Dip: Warm the sauce slightly and serve it as a dipping sauce for roasted potatoes, sweet potato fries, chicken nuggets, or even crispy spring rolls. Its unique taste will make it a crowd-pleasing addition to any appetizer spread.
• Meatball Glaze: Toss cooked meatballs (whether homemade or store-bought) in warmed rhubarb BBQ sauce for a quick and easy appetizer or a flavorful main course.
• Charcuterie Board Addition: If you’re a fan of sweet and tangy condiments, a small bowl of this sauce is a sophisticated and unexpected addition to a cheese board. It pairs wonderfully with aged cheddar, goat cheese, or creamy brie, offering a delightful contrast to savory elements.
• Marinade Base: Use it as the base for a flavorful marinade for chicken or pork before grilling or baking. Its acidity and spices will tenderize and infuse the meat with incredible taste.
• Baked Bean Booster: Stir a few spoonfuls into your homemade or canned baked beans for an extra layer of sweet and tangy complexity.

Frequently Asked Questions About Rhubarb BBQ Sauce

⭐
⭐
⭐
⭐
⭐

No ratings yet

Servings:

48
servings, makes 4 pints

Rhubarb BBQ Sauce (Victoria Sauce)

This Rhubarb BBQ Sauce, also called Victorian Barbecue Sauce, is a sweet and tangy old-fashioned canning recipe made with rhubarb, brown sugar, raisins, onion, and warm spices. It is perfect for brushing onto grilled meats and yields about four pint jars.

Prep:

15
mins

Cook:

30
mins

Canning Time:

15
mins

Total:

1
hr

Pin Recipe
Print Recipe

Equipment

• Water Bath Canner
• Large Stainless Steel Saucepan
• Canning Jars (Pint or Half-Pint) with Lids and Bands
• Jar Lifter, Funnel, Headspace Tool

Ingredients

• 8
  cups
  rhubarb, chopped
• 3 1/2
  cups
  brown sugar, lightly packed
• 1 1/2
  cups
  raisins, chopped
• 1/2
  cup
  onion, chopped
• 1/2
  cup
  white vinegar, or apple cider vinegar, standardized to 5% acidity
• 1
  tsp
  ground allspice
• 1
  tsp
  ground cinnamon
• 1
  tsp
  ground ginger
• 1
  tsp
  salt

Instructions

1. Prepare a boiling water canner, ensuring jars and lids are clean and kept hot until ready to fill.
2. In a large stainless steel saucepan, combine the chopped rhubarb, brown sugar, raisins, onion, white vinegar, allspice, cinnamon, ginger, and salt.
3. Bring the mixture to a full boil over high heat, stirring frequently to prevent sticking and ensure sugar dissolves evenly.
4. Reduce the heat to a gentle simmer. Continue to cook, stirring often, until the mixture thickens to the consistency of a thin commercial barbecue sauce, which usually takes about 30 minutes.
5. Ladle the hot sauce into the prepared hot jars, leaving exactly 1/2 inch of headspace from the rim.
6. Use a non-metallic tool to remove any air bubbles from the jars. Re-check the headspace and add more hot sauce if necessary to maintain the 1/2-inch mark.
7. Wipe the jar rims thoroughly clean to ensure a good seal. Center the lids on the jars and tighten the bands to fingertip tight.
8. Carefully place the jars into the boiling water canner, ensuring they are fully covered by water. Bring the canner back to a full boil and process the jars for 15 minutes (adjusting for altitude as per the guidelines).
9. Once processing time is complete, turn off the heat, remove the canner lid, and let the jars rest in the hot water for 5 minutes before lifting them out.
10. Remove the jars from the canner and place them on a towel-lined surface. Allow them to cool undisturbed for 12 to 24 hours. After cooling, check the seals. Remove the bands and store all properly sealed jars in a cool, dark pantry.

Notes

• The yield is approximately 4 pint jars, but this can vary slightly depending on how much you cook the sauce down to achieve your desired thickness.
• Half-pint jars are an excellent option if you prefer smaller portions, making them ideal for individual servings or gifting.
• It is essential to stir the sauce frequently while it simmers to prevent the sugars from scorching and sticking to the bottom of the pan.
• For safe canning, do not alter the recommended ratio of rhubarb, onion, and vinegar. These proportions are critical for ensuring the proper acidity required for water bath canning.
• Consider using golden raisins (sultanas) for a slightly brighter flavor and lighter-colored sauce.

Nutrition

Calories:
80
kcal

,

Carbohydrates:
20
g

,

Protein:
0.3
g

,

Fat:
0.1
g

,

Saturated Fat:
0.02
g

,

Polyunsaturated Fat:
0.03
g

,

Monounsaturated Fat:
0.01
g

,

Sodium:
55
mg

,

Potassium:
121
mg

,

Fiber:
1
g

,

Sugar:
16
g

,

Vitamin A:
21
IU

,

Vitamin C:
2
mg

,

Calcium:
33
mg

,

Iron:
0.3
mg

Nutrition information is automatically calculated and should only be used as an approximation. For precise dietary needs, consult a qualified professional.

💬

Enjoyed this recipe? Share your thoughts below!