4 cups chopped rhubarb
3 cups sugar
3 tablespoons candied ginger
dash cinnamon
2 tablespoons lemon juice
red food color (optional)
Combine rhubarb, sugar, spices, and lemon juice into a large saucepan. Allow it to sit for about fifteen minutes. Cook over medium heat about 12-15 minutes. Stir frequently until it is thick and clear. Skim off the foam. Add food coloring if desired. Ladle into hot sterilized jars. Seal. Makes about 3 half pints.
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