Hot, Sweet, And Sour Ginger Rhubarb

• 6 large stalks of rhubarb (@ 1.25 pounds)
• 1/3 cup light brown sugar
• 1/3 cup of dark muscovado sugar
• 1 inch long knob of peeled ginger
• 1/8 cup yellow raisins
• 1 tablespoon fresh orange peel
• zest of one lemon, Meyer preferred
• 1 small serrano chili pepper (or jalapeno or poblano for less heat)
• 1/2 sweet onion cut into thin rings, then halved, optional
• 1 short stalk of lemon grass @4 inches
• 2 tablespoons rice wine vinegar
• 2 tablespoons ruby port (or brown ale)
• small pinch of sea salt

1. The night before sprinkle half the brown sugar along the rhubarb stalks to help preserve the fruit later in cooking.
2. The next day cut the rhubarb into 3/4 inch pieces. Add these with all the sugar into a sauce pan. Cut the ginger into tiny chunks. Split the pepper down the middle and remove the seeds. Combine all the ingredients in a pan and bring to a simmer. Cook until the rhubarb is tender, but still in tact. Remove the pepper and lemon grass before proceeding. This batch will be hot enough already.
3. While hot, ladle into sterilized jelly jars, which you have boiled with lids for at least 10 minutes. Wipe the rims clean. Leave an inch of head room. Seal with two part lids. Let cool. Store in the refrigerator. Use within 1 month (conservatively). Serve with cheese, meat, toast, or even ice cream.

stalks of rhubarb, light brown sugar, muscovado sugar, long knob, yellow raisins, fresh orange peel, zest of one lemon, serrano chili pepper, sweet onion, lemon grass, rice wine vinegar, ruby port, salt

Taken from food52.com/recipes/12003-hot-sweet-and-sour-ginger-rhubarb (may not work)