Your guests will beg you for the recipe for this sweet and delicious blackberry barbecue sauce. On beef or pork ribs, it tastes great.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 4 cups chopped rhubarb
- 2 cups water
- 2 cups white sugar, or as needed
Instructions
- Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
- Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
- Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.
- Four cups of chopped rhubarb is about 5 to 6 thin stalks.
- If you like things a little less sweet like I do, use 1 1/2 cups of sugar instead of 2.
- Instead of discarding the pulp, I like to sweeten it with a bit of sugar and eat it on top of yogurt or oatmeal.
Reviews
Simple as can be. However, 5-6 THIN stalks wouldn’t be 4 cups. Depends on how long they are, too. Best to chop, then measure.
Delicious recipe! I used 1.5 cups sugar. Also, instead of jars, I used glass swing-top bottles for storage. I poured the hot syrup into the clean bottles, closing the lid right away so once cooled, the now airtight bottles allowed the syrup to stay fresh much longer (for months, as opposed to a couple of weeks). To be on the safe side, though, I keep them in the fridge. This method may be useful if making a larger quantity of syrup. Our family thoroughly enjoys this rhubarb recipe, especially served with cold club soda in the summer. Thanks for the great recipe!
Love this! I added some ginger juice and a splash of lemon juice.
Good!