4 c. diced fresh rhubarb
3 c. sugar
3 tbsp. finely snipped candied ginger
2 tbsp. lemon juice
Few drops red food coloring

Combine rhubarb with next 3 ingredients in large saucepan; let stand about 15 minutes or until sugar is moistened by juice. Cook over medium high heat stirring frequently until thick and clear, 12 to 15 minutes. Skim off foam; add red food coloring, if desired. Ladle into hot scalded jars; seal. Makes three 1/2 pints.