Rhubarb is good for more than just pie! This homemade barbecue sauce, a.k.a. Victoria Sauce, is a delicious accompaniment to any kind of meat that you want to grill, bake, or broil. It's extremely easy to make and you'll be surprised at its depth and complexity. This is no ordinary bbq sauce.

If you like it hot, feel free to add a couple habanero peppers. These will complement the sweetness of the brown sugar particularly well.

Added Bonus: The recipe below is a tested canning recipe so you can make a big batch and store it or give it away as gifts. If you are going to can it, do not add additional ingredients (peppers) before canning. Leave it as is.

*This sauce can be stored in the refrigerator for up to 2 months if not canned.

Rhubarb BBQ Sauce (Printable PDF Version)

Yield: 4-5 pints

Ingredients:

• 2 quarts chopped rhubarb
• 1 ½ cups chopped raisins
• ½ cup chopped onion
• 3 ½ cups brown sugar
• ½ cup vinegar
• 1 tsp allspice
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp salt

Directions:

First, prepare canner, jars and lids. Combine rhubarb, raisins, onion, sugar and vinegar in a large saucepot. Simmer until thick. As mixture thickens, stir frequently to prevent sticking; approximately 30 minutes. Add spices; cook 5 minutes longer. For a smooth sauce, blend sauce with an immersion blender or in a blender. Ladle/pour hot sauce into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

Store at room temperature, in the dark, for up to 1 year. You can also refrigerate this sauce for up to 2 months.

*Recipe adapted from Ball Blue Book of Preserving

Check out this Honey Sweetened Strawberry Jam blog post