From rhubarb you can make not only a wonderful jam, but also a wonderful barbecue sauce!
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You will need
- - 1 kg of rhubarb;
- - 400 g of light cane sugar;
- - 100 g of raisins;
- - 2 onions;
- - 60 ml of white wine vinegar;
- - 2 tsp ground cloves;
- - 2/3 tsp ground cinnamon;
- - 2/3 tsp ginger powder;
- - 2/3 tsp salt.
Instruction manual
1
Wash rhubarb stalks, peel and cut into small cubes. Also chop the onion into a cube.
2
Take a thick-walled large pot (our sauce will not burn in it), put the prepared rhubarb, light cane sugar, chopped onions, raisins, all the spices and pour in the vinegar. Place a container with all ingredients on high heat.
3
Wait until the contents of the pan begin to boil, then reduce the heat and cook, not forgetting to stir (with a wooden spatula to avoid oxidation), until the consistency of the purchased barbecue sauce. Perhaps in the process it will be necessary to add a little water. Be sure to try the sauce to adjust the balance of tastes. Cool the prepared sauce slightly.
4
Prepare the jars by sterilizing them. To do this, wash them with soda, then pour a little water on the bottom and put in the microwave for 3-4 minutes. Keep in mind that during this time the water should not boil away, otherwise the jar will explode! Rinse the covers thoroughly and wipe with alcohol.
5
Pour the sauce into sterilized jars, cool completely, cover with a clean towel, and cover with lids. If you intend to eat the sauce as soon as possible, pre-sterilizing the jars is not necessary. Store the finished sauce in the refrigerator.