In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice. Blend well and set aside for 2 hours. Place over low heat, stirring constantly until sugar dissolves. Bring to a boil, skim off foam and cook over medium heat, stirring frequently until mix becomes transparent and thickens. About 15 - 20 minutes. Ladle into hot sterilized jars; seal with cap and band. Set aside to cool completely. Recipe Yields: Four 6 Ounce Jars * Note: You can find Candied Ginger at health food stores.