This rhubarb BBQ sauce is ripe for swapping

Rhubarb Barbecue Sauce

3 pounds rhubarb (about 9 cups), trimmed and cut into 1/4-inch slices

1 medium red onion, diced (about 3/4 cup)

2 cups raisins, chopped

1 medium orange habanero pepper, seeded and minced (reserve seeds to adjust heat at the end)

2 cups brown sugar

3/4 cup honey

3/4 cup cider vinegar

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon ground ginger

1 teaspoon sea salt

If canning, prepare canner, jars and lids.

Combine all ingredients in a medium stockpot. Bring to a boil over high heat, stirring frequently. Lower heat and boil gently, stirring occasionally, until mixture is thickened, about 30-45 minutes. (A splatter screen is highly recommended here.) Once the fruit has softened enough to crush easily (about 20 minutes), blend the sauce with an immersion blender, blender or food processor.

When sauce has reached desired thickness (leave it a little thinner than you want, as it will thicken as it cools), taste and adjust seasonings (add reserved chili seeds here to bump up the heat).

Ladle hot sauce into clean, hot jars, leaving a half-inch of head space, and process in a boiling water bath for 15 minutes. Allow to rest in the water bath for 5 minutes, then remove (keeping upright) and allow to cool completely before labeling and storing. Makes about 3 pints of thick sauce, about 4 pints of thin sauce.