Belinda’s Rhubarb/Ginger/Mint Sauce
NOTE – see attached pictures for different steps
1/3 cup diced sugared crystallized ginger (tiny diced like 1/4″ square or smaller) – got original larger cubes of ginger from bulk foods section of grocery
1 cup water
12-15 cups of fresh chopped rhubarb (came from our garden)
4 cups white sugar
1 box pectin (optional but helps firm up the sauce)
1 cup finely chopped fresh mint, approx 1/4 – 1/2″ square (don’t over chop or it will not taste as good, this also came from our garden)
Get a large pot like you would use for cooking a big pot of homemade soup. This sauce will bubble and splatter while simmering so make sure your pot is big enough.
Put the water and diced ginger in the pot. Simmer for approx 20-30 min or longer, till ginger is softened and water looks like color of ginger.
Add 1/3 of rhubarb and cook down to sauce.
Add next 1/3 of rhubarb and cook down to sauce.
Add last 1/3 of rhubarb and cook down to sauce.
Stir in 4 cups sugar and simmer for approx 10 min.
Sprinkle and stir at same time while adding pectin powder in small amounts (don’t dump all of it at one time) until all pectin is in pot. Stir it throughout the entire pot.
Simmer approx 10 min.
Remove from heat. Wait until it stops steaming/bubbling. Add mint and stir until all ingredients are blended evenly.
Put in jars. You can doing the canning for jars now, or just put into the fridge for immediate consumption without canning. You could even freeze this sauce too but best to do in non-glass containers.
I liked it all by itself. I thought the flavors got better after a few days of mixing together. May be a good condiment on pork. I liked it on toast as well.
Keep in the fridge, or if you have canned it, then you can store on the shelf. Enjoy!!
(1) Free canning labels/bands (regular mouth jars).
(2) Useful caps for mason jars (you have to buy these but they are great, buy 3 and you get free shipping)