Rhubarb consistently flourishes in Yukon gardens, but what do you do with it all?

Growing things in the Yukon takes work. Well, most of the time it does. One notable exception is rhubarb, which flourishes with wild abandon in many Yukon gardens no matter how relentlessly it is harvested throughout the summer. Much of that harvest goes straight into pies, cobblers and crisps, or into the freezer to one day become pies, cobblers and crisps. For those out there looking to expand their rhubarb portfolio, here are two amazing canned rhubarb recipes you can stock your pantry with before the snow flies.

Rhubarb BBQ Sauce

Rhubarb BBQ Sauce

You can make a delicious bbq sauce with part of your rhubarb crop

Ingredients

  • 8 cups of rhubarb sliced into 1/4-inch pieces
  • 1 1/2 cups of raisins
  • 1/2 cup chopped onion
  • 3 1/2 cups of loosely packed brown sugar
  • 1/2 cup of white vinegar
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp pickling salt
  • 3 tbsp lemon juice

Instructions

  1. Combine rhubarb, raisins, onion, sugar and vinegar together in a large pot. Bring to a boil and reduce to a simmer, uncovered.
  2. Let simmer for about 20 to 30 minutes until broken down into a coarse, relatively thick purée.
  3. Add the allspice, cinnamon, ginger, salt and lemon juice.
  4. Ladle into hot jars leaving a 1/2-inch of headspace.
  5. Process in a water bath or steam canner for 15 minutes.
Rhubarb Spring Conserve

Rhubarb Spring Conserve

Ingredients

  • 1 1/2 cups of canned, crushed pineapple, including juice
  • 1 1/2 cups of crushed hulled strawberries
  • 1 1/4 cups of finely chopped rhubarb
  • 1/2 cup of golden raisins
  • Grated zest and juice of 1 lemon
  • 1 package of regular powdered fruit pectin
  • 6 1/2 cups of granulated sugar
  • 1/2 cup of chopped pecans

Instructions

  1. Combine pineapple, strawberries, rhubarb, raisins, and lemon zest and juice together in a large pot.
  2. Whisk in pectin until dissolved. Bring to boil over high heat, stirring frequently.
    Add sugar all at once and return to full rolling boil, stirring constantly. Boil hard, stirring constantly, for one minute.
  3. Stir in pecans.
  4. Remove from heat and skim off foam.
  5. Ladle into hot jars leaving a 1/4-inch of headspace.
  6. Process in a water bath or steam canner for 15 minutes