1 lb Rhubarb finely chopped 3 c Granulated sugar
1/2 ts Five spice powder 1/4 c Chopped candied ginger
1 x Dash hot pepper sauce 3 tb Lemon juice
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
pepper sauce and lemon juice; blend well. Place over low heat, stirring
constantly until sugar dissolves. Bring to boil, skim off foam and cook
over medium heat, stirring frequenly, until mixture becomes transparent and
thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal.
Makes about four 6 ounce jars.
