Go Back

Stepping Stone Rhubarb Barbecue Sauce

Avatar photoMiche Genest
Print Recipe Share on Twitter Share on Facebook
Servings 12 cups

Ingredients
  

  • 8 cups chopped rhubarb fresh or frozen
  • 2 cups brown sugar divided
  • 1/4 cup olive oil
  • 4 large onions diced
  • 16 cloves garlic minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp cayenne
  • 1/4 cup tomato paste
  • 4 cups crushed tomatoes or 1 28-oz can
  • 2 cups blackstrap molasses
  • 1 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Dijon mustard

Instructions
 

  • Preheat the oven to 350 degrees F. Prepare 12 to 14 250 ml jars and their lids for canning.
  • Combine rhubarb and 1 cup brown sugar in a roasting pan. Stir and roast in the oven until tender, about 20 minutes.
  • Heat oil in a large pot over medium heat. When it shimmers, add onions and sauté until translucent, about 7 minutes. Add garlic and sauté another 2 minutes.
  • Stir in spices and tomato paste until thoroughly combined. Stir in the rest of the brown sugar, the roasted rhubarb and all remaining ingredients. Once sauce is bubbling, reduce heat to medium low and cook, stirring frequently, until thickened, about 15 minutes.
  • Remove sauce from heat and blend thoroughly with an immersion blender, scraping down the sides of the pot with a spatula.
  • Return the potful of sauce to the burner and partially cover with the lid—this is to protect yourself against exploding bubbles. Simmer until the sauce is the consistency of thick ketchup, about 5 minutes.
  • Pour into hot, sterilized jars. Seal and process in a boiling water bath for 12 minutes. Cool jars on a rack. Refrigerate any jars that don’t seal.