6 cups rhubarb, cut into 1-to 2-inch pieces
2 cups sugar
1 cup water
1 piece (2 inch size) ginger root, cut lengthwise in half
1 cinnamon stick
1/4 teaspoon ground cardamom
Combine rhubarb, sugar, and water in large saucepan and heat to boiling. Reduce heat and simmer, covered, until rhubarb is tender, about 10 minutes. Strain rhubarb, reserving juice.
Return juice to saucepan and add ginger root, cinnamon, and cardamom and heat to boiling. Simmer rapidly, stirring occasionally, until very thick, 10 to 15 minutes. Discard cinnamon stick and ginger root.
Stir rhubarb into juice mixture. Simmer longer, if necessary to achieve desired thickness, stirring constantly to prevent sticking and burning.
Pour jam into sterilized pint jars and seal. Cool. Store in refrigerator up to 2 weeks.
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