Stewed rhubarb is something that I absolutely love! It tastes amazing heated on oatmeal or with ice cream.
Wash and cut the rhubarb into ½” pieces. For every 4 cups (quart) of rhubarb, add half a cup of sugar. Place the chopped rhubarb in the fridge for three to four hours, stirring occasionally, to let the juices draw out.
Slowly bring the rhubarb to a boil. Raise the temperature to a boil (222 degrees F) to break down the stalks. I recommend a mix of solid pieces and stewed “mush.” If the mix is “dry”, top off with boiling water – this shouldn’t be needed if you were patient with letting it sit in the sugar.
Place it hot, sterilized jars and process at 6lb in pints or quarts for 8 minutes, or in a hot water bath for 15 minutes, again using pints or quart size jars. I recommend pints personally because you can use one up in a week on oatmeal for breakfast.