Set large saucepan over medium heat. Cook bacon 5 to 8 min., or until bacon is lightly browned and crisp, but not dry. Transfer bacon to plate and remove all but 2 tbsp (30 mL) bacon fat from saucepan.
Stir bacon, rhubarb, onion, garlic, ginger, allspice and cinnamon into saucepan over medium heat; cook 5 min. or until vegetables are softened. Stir in BBQ sauce and bring to a simmer. Immediately reduce heat to medium-low and continue cooking, stirring occasionally, about 15 min. until thickened. (Cool completely before storing in refrigerator in sealed container for up to 2 weeks.) Serve with burgers, grilled cheese sandwiches, cheese platters or stir into mac 'n' cheese.
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