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Rhubarb BBQ Sauce
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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 makes about four pint jars.
Prep Time15 minutes
Cook Time30 minutes
Canning Time15 minutes
Total Time1 hour
Course: Sauce
Cuisine: American
Keyword: BBQ Sauce Canning Recipe, rhubarb canning recipe
Servings: 48 servings, makes 4 pints

Equipment

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

  • Prepare a boiling water canner, jars, and lids. Keep jars hot until ready to fill.
  • In a large stainless steel saucepan, combine the rhubarb, brown sugar, raisins, onion, vinegar, allspice, cinnamon, ginger, and salt.
  • Bring the mixture to a boil over high heat, stirring frequently.
  • Reduce heat and simmer gently, stirring often, until thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
  • Ladle hot sauce into hot jars, leaving 1/2 inch headspace.
  • Remove air bubbles, adjust headspace if needed, and wipe rims clean.
  • Apply lids and rings, tightening bands to fingertip tight.
  • Process in a boiling water canner for 15 minutes, adjusting for altitude.
  • Turn off the heat, remove the canner lid, and let jars rest for 5 minutes.
  • Remove jars and cool undisturbed for 12 to 24 hours. Check seals, then store sealed jars in a cool pantry.

Notes

  • Yield is about 4 pint jars, but it can vary a little depending on how far you cook the sauce down.
  • Half-pint jars can be used if you prefer smaller jars for serving.
  • Stir frequently while simmering so the sugars do not scorch on the bottom of the pan.
  • For safe canning, do not change the ratio of rhubarb, onion, and vinegar.

Nutrition

Calories: 80kcal | Carbohydrates: 20g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 55mg | Potassium: 121mg | Fiber: 1g | Sugar: 16g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 0.3mg