Rhubarb Bbq sauce

Today didn’t really know if it wanted to rain …or be sunny. So I called it a rain day to do a quick inside project!

A few years ago I started testing recipes for preserving or canning condiments…anything you can make saves money, gives you power, is usually much cheaper AND is hands down healthier for you and your family! And what happens if you can’t buy it anymore? 🤷‍♀️ You have ingredients and a recipe!

This is one of our FAVORITE recipes! This is probably the best batch yet! I think it’s because I bought a chipotle powder instead of using the seasoning. It has a little kick and is amazing! … but just a note, if you don’t want a kick then tone down the amount of chipotle powder used.

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Baby Katrine’s Rhubard BBQ sauce

(*NOTE none of this has to be cut very small. I just throw it all in the pot and cook it down, then use the immersion blender to purée. Makes it quick and easy. Obviously the smaller the chunk of the rhubarb, the quicker it’s going to cook down. This whole project took me about 3 hours. From picking the rhubarb to taking the jars out of the hot water bath. It is a SUPER easy recipe to start your own pantry of home made goodies and the skill level is EASY.)

3 quarts peeled and chopped rhubarb

1 cup chopped onion

4 Cloves of garlic

2 -1/2 cups raisins

4 cups brown sugar

3/4 cup apple cider vinegar

2 teaspoons mustard powder

2 teaspoons paprika

1 tablespoon smoked paprika

1-1/2 tablespoons chipotle powder

1 teaspoon salt

Simmer until soft then add :

1 tablespoon liquid smoke

About 3 heaping teaspoons of tomato powder or a can tomato paste. (This is for color… so add until your happy :))

Puree with immersion blender until smooth, then add to jars and hot water bath for 20 minutes.

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Your BBQ sauce is done for the year and you know EXACTLY what’s in it!

As you can see… I don’t

use traditional canning jars so the volume made is hard to tell, but I am guessing this makes about 3-4 quarts. Pictured is 1 batch