My neighbor has a giant rhubarb patch from which she lets me forage freely. I don’t take much because rhubarb tends to need tons of sugar to be palatable to me, but still I do take some for jam making every year. I wanted to try something a little different and this Spicy Rhubarb Sauce was born. It’s not quite as thick as a fruit butter would be but pretty close and is mighty tasty used in a homemade barbeque sauce, stirred into oatmeal, or in a jam tart.
- 8 Cups Chopped Rhubarb
- 6 Cups Sugar
- ½ Cup Water
- ¼ Cup Lemon Juice
- ¼ Cup Orange Juice
- 2 Tablespoons Orange Zest
- ½ teaspoon Ground Nutmeg
- 1 ½ teaspoons Ground Cinnamon
- ½ teaspoon Ground Cloves
- Combine all the ingredients in a Slow Cooker. Cook on high with the lid off for four hours.
- Puree the mixture and continue to cook until desired thickness is reached. Remember to leave the lid off so that the liquid can evaporate.
- Pour the sauce into hot jars leaving 1/2" headspace. Process in a boiling water bath for 20 minutes (I'm at just about 4,000 feet so adjust for your elevation).