Categories: Jams 
      Yield: 4 servings 
  
      1 lb Rhubarb finely chopped 
      3 c  Granulated sugar 
    1/2 t  Five spice powder 
    1/4 c  Chopped candied ginger 
      1 x  Dash hot pepper sauce 
      3 T  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.