Happy Father's Day! This year's "theme" for Father's Day for Clay was all about grilling that #abbeef. Harper helped me sew (her first time!) a grilling apron for her dad, we got him his own personally branded gloves and of course, she helped me can some Rowdy Rhubarb BBQ Sauce. This was the first time we attempted this recipe, but it turned out pretty good!
Pulp of 4.5lbs of rhubarb (I used leftovers from the Rhubarb Vanilla Bean Jelly)
2 celery stalks, chopped finely (I used the slapchop)
4 garlic cloves, minced
1 onion, chopped finely (I used the slapchop)
1 cup water
1 1/3 cup white vinegar
2 2/3 cup sugar
2 tsp ground cloves
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp garlic powder
2 tsp salt
1/2 tsp freshly ground pepper
1 TBSP liquid smoke
1. Mix all of the ingredients and throw in the crockpot. Yes, its that easy! ha! I cooked mine on low for 8 hours, stirring often. The chunks will all become mushy and by the end will look much more like a sauce than a stew! If needed, use the emulsion blender to make a uniform sauce.
2. Before canning, bring the sauce to a full boil, stirring constantly as it will easily scald.
3. Pour into sanitized jars. Boil in water bath canner for 10 minutes at full boil.
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