Combine rhubarb, sugar and water in large saucepan; heat to boiling.  Reduce heat and simmer, covered, until rhubarb is tender, about 10 minutes. Strain rhubarb, reserving juice and return juice to saucepan, add ginger root, cinnamon sticks and cardamom and heat to boiling. Simmer rapidly, stirring occasionally, until very thick, 10 -15 minutes.  Discard cinnamon and ginger root.

Stir rhubarb into juice mixture, simmer longer, to desired thickness, stirring constantly to prevent sticking and burning.  Pour jam into sterilized pint jars and seal; cool. Store in refrigerator for 2 weeks.

If using Sure Jell, follow directions on package on when to add. Water bath for 10 minutes and store in cool dark place. Make sure top pops or else store in refrigerator and eat first.