(Rhubarb) Victoria Sauce

Found this on the 'net somewhere. I just love rhubarb sauces.

• Ready In: 35 mins
• Yields: 4 pints

Ingredients

• 2  quarts  chopped rhubarb
• 1⁄2 cup  chopped onion
• 1 1⁄2 cups  chopped seedless raisins
• 3 1⁄2 cups  packed brown sugar
• 1⁄2 cup vinegar
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
• 1  teaspoon ground allspice

Directions

1. Combine rhubarb, onion, raisins, sugar and vinegar. Cook until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.
2. Add spices; cook 5 minutes longer.
3. Pour, boiling hot, into sterlized pint jars, leaving 1/8-inch head space. Adjust caps. Process in a boiling water bath according to manufactures instructions. Makes about 4 pints. Excellent accompaniment with meats.