2.00 L rhubarb, cut in 2 cm pieces (about 1.2 kg)
1.00 L sugar
20.00 ml finely chopped fresh ginger
Alternate layers of rhubarb and sugar. Let stand 24 hours. Strain juice and reserve rhubarb. Combine juice from rhubarb and ginger. Bring to boil, stirring constantly. Cook, without stirring, to 115 C or until syrup, when dropped into cold water, forms a soft ball which flattens on removal from water (about 10 min). Add rhubarb, return mixture to boil. Boil 2 min. Pour into hot sterilized jars and seal. May be stored up to 6 months.
Kindly provided by Maggie