I've always cooked rhubarb in a double boiler. About 4 cups of rhubarb, cut into ½" pieces, and ¼ to ½ cup of sugar (I like it tart) plus just a little water. Keep the water boiling below and stir the rhubarb occasionally until it gets to the consistency you like. Let it cool, refrigerate, and eat it as you like - for me it's just in a dish for dessert.

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