Categories: Fruits, Sauces, Preserve, Oriental 
      Yield: 4 servings 
  
      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.