Name: Rhubarb-B-Q Sauce
Ingredients: 8 cups chopped rhubarb; 3 1/2 cups brown sugar; 1 1/2 cups raisins; 1/2 cup chopped onion (about 1/2 medium); 1/2 cup cider vinegar; 1 tsp ground allspice; 1 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp salt

Rhubarb-Orange Compote

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This tangy compote can serve many purposes: to fill crepes and pies, to flavor muffins or to combine with cottage cheese or ricotta to make a refreshing breakfast.

Yield: 4 1x

Ingredients

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3 oranges, preferably organic
8 cups rhubarb, in chunks, fresh or frozen
4 cups sugar
pinch of nutmeg and cinnamon

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Instructions

Grate orange peel. Then peel orange with sharp knife, removing the white layer. Chop the pulp, removing seeds as you go.
Combine all ingredients in heavy saucepan and bring slowly to a boil, while stirring. Reduce heat and cook until thick (20 to 25 minutes).
Ladle hot sauce into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Alternatively, cool and freeze.

Nutrition

Calories: 3487
Sugar: 846
Sodium: 47
Fat: 2
Saturated Fat: 1
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 891
Protein: 12
Cholesterol: 0

Find it online: https://commonsensehome.com/rhubarb-sauce-for-canning/