My rhubarb is all fairly new and I didn’t want to harvest too much of it but I definitely wanted to can something rhubarb. Yesterday morning I pulled all the rhubarb I felt like the plants could spare. A few of mine are two year old plants so mostly it came from those. I harvested enough to make this Rhubarb BBQ Sauce. I put it up in half pints and I got 12 half pints. I did use all the rhubarb I had pulled. I think the recipe called for 12 stalks or 3 pounds. What I had after I cleaned it and cut it was 4.5 pounds so I got a bit more than the 4 pints the recipe says you will get.
I also made a quadruple batch of Cranberry Honey Mustard. For many years I didn’t like mustard but, for whatever reason, I now love it and kinda want it on everything. I’ll end up putting this Cranberry Honey Mustard on things like steak, grilled chicken, pulled pork . . I really like it. I made 7 pints, 8 quarter pints and 2 half pints. I’ve used up all the half pints and quarter pint jars so I’m done making things that are best canned in small jars unless I buy more and I don’t want to do that.
Hopefully this will last for at least a year. I always buy quite a few bags of fresh cranberries around Thanksgiving and stick them in the freezer and use as needed.
I’ve also made a Fermented Wasabi Mustard and may make that one too but we definitely aren’t going to run out of mustard any time soon. I mentioned in this post from 2021 that I was having a hard time finding wasabi mustard seeds back in 2021 and still can’t find more so I’m being a bit stingy with the ones I do have. If anyone knows a place I can buy the wasabi mustard seeds, I’d appreciate your sharing that info.
Donna in KS says
oh, my, you didn’t even save enough to make a rhubarb pie or upside-down cake! Mom grew rhubarb and we all loved it but never would have thought of BBQ sauce.
judy.blog@gmail.com says
I did not. I figured a pie would quickly be gone in no time (and I’m doing good on my diet). The BBQ sauce will come close to lasting us til next year’s harvest. I did make the bars I love once when the rhubarb was first ready to pick. I had forgotten about making those. Hopefully next year I’ll have more.
Sandi B says
I picked up some Dill Pickle Mustard from Trader Joe’s. It’s really good! I like all kinds of mustard, so I’m always on the hunt for new varieties.
Yumm!
RebeccaL says
.I JUST saw a wonderful-looking rhubarb cake on America’s Test Kitchen I told John that I thought it was too late for rhubarb. Apparently not?
judy.blog@gmail.com says
I try not to harvest after June 15 (but it was about the 22nd when I harvested the rhubarb for the BBQ sauce). Maybe up north they can harvest later . . I have no idea.