Roast rhubarb, onion and garlic in 350 degree oven for about 1 hour, stirring occasionally. Place in a food mill or sieve and puree mixture into sauce pan (or blend the whole thing up in a high powered blender or other kitchen appliance until smooth).

Add remaining ingredients and cook on low heat for about 20 minutes, stirring often.

Refrigerate for up to 3 months, freeze for up to 6 months, or can using water bath method, boiling for 20 minutes (for half pints)or 15 minutes (for 4 oz jars).