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.