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

Combine rhubarb and 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; ad red food coloring, if desired. Ladle into hot sterilized jars; seal. Makes three 1/2 pints.