Source: dLife

Homemade rhubarb jam with a hint of ginger and cinnamon.

Servings

1.5 lb fresh rhubarb, diced
2 cup sugar
1 cup cold water
2 piece ginger root, fresh, 2" knob , cut to 1-inch each and lengthwise in halves
1 cinnamon sticks
0.25 tsp ground cinnamon
0.25 tsp cardamom, ground

1 Add rhubarb, sugar, and water to a pot and let boil. Lower heat, place lid on pot, and simmer 10 minutes or until rhubarb is soft. Drain rhubarb, saving liquid.
2 Pour juice back into pot with ginger root, cinnamon, and cardamom and let boil. Simmer rapidly, mixing until thick, 10 to 15 minutes. Remove and dispose of cinnamon stick and ginger root.
3 Add rhubarb into juice mixture and simmer until preferred thickness, stirring continually.
4 Spoon jam into sterilized jars, seal, and cool; chill.

Be sure to cook this until your preferred consistency because it will not thicken after cooking.