Modified from website
4 cups rhubarb, diced
1 ½ cups honey
1 tbsp lemon juice
1 tsp vanilla
¾ tsp ginger
Combine all ingredients in a large stockpot. Bring to a boil and simmer until thickened and smooth (15 to 20 minutes).
Ladle into canning jars (I used half pint). Add lids and rims.
Process in a water bath canner for 10 minutes.
Makes about 4 half pints.