How to Make It
In a medium saucepan, bring the rhubarb, water and sugar to a boil. Cover and simmer over low heat until the rhubarb breaks down, about 25 minutes. Remove from the heat. Stir in the ginger and Chinese five-spice powder and let cool. Strain into an airtight container, pressing on the solids. Refrigerate for up to 1 week.