One of Jay’s doctors asked why we don’t make Rhubarb sauce. To make a long story shorter—after investigating we ended up picking our own recipe and I made it today.
Starting with the stalks Jay picked yesterday I diced a quart of rhubarb, chopped a quart of onions, added brown sugar, vinegar, cinnamon, allspice, cayenne, and salt to a large pot.
I simmered this for 45 minutes stirring every once in a while. When this was accomplished I bottled it and processed it for 10 minutes.
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The results were a dozen eight oz. jars of eye opening sauce.
There you have it—our first canning project of 2008 with several more to come.
It looks delicious. Kind of a new adventure, it sounds like. We have enjoyed our jars of goodies from you and whenever we have toast and jam, I think of you and Jay.