Rhubarb Barbecue Sauce

Yield: About 4 pint (500ml) jars

Ingredients: 

• 8 cups chopped rhubarb
• 3 ½ cups lightly packed brown sugar
• 1 ½ cups chopped raisins
• ½ cup chopped onion
• ½ cup white vinegar
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt

1. Prepare canner, jars, and lids.
2. In a large saucepan, combine rhubarb, brown sugar, raisins, onion, vinegar, allspice, cinnamon, ginger, and salt. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
3. Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe the rims of the canning jars. Screw the bands down until resistance is met, then increase to fingertip-tight.
4. Place the jars in the canner, ensuring that they are completely covered with water. Bring everything to a boil and process for 15 minutes. Remove the lid from the canner. Wait five minutes, then remove the jars to cool upright on a towel, and store them.