(Rhubarb) Victoria Sauce

READY IN: 35mins
Recipe by pansies

Found this on the 'net somewhere. I just love rhubarb sauces.

Top Review by kdeacon54

This recipe is from the Ball Blue Book Guide to Home Canning, Freezing and Dehydration.

Ingredients Nutrition


  1. Combine rhubarb, onion, raisins, sugar and vinegar. Cook until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.
  2. Add spices; cook 5 minutes longer.
  3. Pour, boiling hot, into sterlized pint jars, leaving 1/8-inch head space. Adjust caps. Process in a boiling water bath according to manufactures instructions. Makes about 4 pints. Excellent accompaniment with meats.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a