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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rhubarb-B- Q Sauce (Victoria Sauce) Recipe

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This recipe for Rhubarb-B- Q Sauce (Victoria Sauce) is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups chopped rhubarb

3 1/2 cups brown sugar

1 1/2 cups raisins

1/2 cup chopped onion (about 1/2 medium)

1/2 cup cider vinegar

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp salt
Directions:
Directions:
In a large, heavy bottomed, stainless steel saucepan (I used my 8 qt), combine rhubarb, brown sugar, raisins, onion and vinegar.Mixture will initially get watery, then rhubarb will soften and break down and the color will darken.
Add spices; cook 5 minutes longer.  Ladle hot sauce into hot jars, leaving 1/4 inch head-space. 

Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.
Number Of Servings:
Number Of Servings:
Yield: about four 1-pint jars.
Personal Notes:
Personal Notes:
I know that my family would not be excited to see raisins in their meat sauce, so at this point I hit it with an immersion blender.  Be careful not to splash yourself!  Simmer until thick.  As mixture thickens, stir frequently to prevent sticking.

I use my frozen rhubarb, it breaks up easier

stir frequently to prevent sticking.

excellent on chicken, turkey and pork

 

 

 

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