Spiced Rhubarb Sauce

4 C. chopped fresh or frozen rhubarb, thawed
2 large onions, chopped
1 medium green bell pepper, chopped
3/4 C. packed brown sugar
3/4 C. cider vinegar
1/4 C. reduced-sodium soy sauce
2 t. steak seasoning
1 garlic clove, minced
1/2 t. celery seed
1/2 t. ground coriander
1/2 t. ground cinnamon
1/2 t. ground allspice

In a large saucepan, combine all ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened.  Serve warm with chicken or pork.  Refrigerate leftovers.

Good on pork or chicken

Serving size: 2 T.
48 calories, 195mg sodium, 11g carbs, 1g fiber, 1g protein