I was hoping to make some of that this year, but I don't see canning in my near future - or picking the rhubarb even. Maybe I can freeze it all & can later.@BReeder! did you ever make the Victorian BBQ sauce? I am making some right now. Smells really good. Wondered if you’ve had any.
Others, if you are curious, It is 8C chopped Rhubarb, 3.5 C brown sugar, onion, raisins, salt, vinegar, and spices: allspice, cinnamon, ginger. Recipe is in Ball canning book.
Didn't someone make it earlier - or last year? Or maybe it just seems like we were talking about it forever ago. LOL