I stumbled upon a suggestion one day – rhubarb BBQ sauce. I looked over the ingredients and said to myself, “Self, we have all of these ingredients in the house, including plenty of rhubarb.” Chuck was skeptical at first, but I made some anyway. He tasted it before I went to the trouble of canning, and he pronounced it good.
This recipe uses a lot of rhubarb. I took a look outside to see how much rhubarb we might have, and if I might have enough to make another batch.
Will there be enough?
I needed at least 8 cups of diced rhubarb. Did I get it? Here’s the after shot.
After picking
I have about 6 and a half cups of diced rhubarb now. The dilemma: do I go back outside to pick right now? Or do I set aside the current harvest, maybe freeze it, until the remainder fills out a bit more? Or – cue the ominous music – do I buy a few large stalks of rhubarb at the Farmers’ Market?
Decisions, decisions.
Holy rhubarb patch!!!
Sounds………….maybe disgusting, but maybe good. I prefer a pie with strawberries and rhubarb mixed with large amounts of sugar. My mom was good at that. My dad loved canned rhubarb sauce. Again I am sure it had a lot of sugar.
My son recently made a large amount of BBQ sauce for Canada. It was very different. The bottle covers are written in French and English. If there is some left I will drop it off.
Does Daisy make Coleslaw when cabbage is in season at the farmers market? Coleslaw is Danish. Did you know that? Cole means cold, and slaw means salad.