Stewed Rhubarb

Another attempt at recreating a recipe from childhood.

Ingredients

• Fresh rhubarb
• Water
• Sugar

Directions

1. Trim off and discard leaves. Wash stalks; cut into pieces about 1" in size.
2. Measure out by volume how much rhubarb you have, and place into large pot off the heat. For each quart (¾ lb) of rhubarb add ½ cup of sugar. Stir and let sit. Or, for each 340g of Rhubarb add 100g of sugar.
3. When some juice has appeared, put pot on stove over medium-heat, stirring frequently, and raising heat as more juice appears. Heat the mixture slowly to a boil.
4. Once boiling, turn off heat, fill jars with boiling hot rhubarb trying to ensure equal amounts of rhubarb and liquid. Leave ½" headspace.
5. Wipe, lid and ring. Process in waterbath for 15 minutes.