Rhubarb (just rhubarb)

By á-47

makes 6 pints

Ingredients

• 4 1/2 to 6 lbs. rhubarb (approx. 2 lb. per quart?)
• sugar

Preparation

Step 1

Wash rhubarb and drain. Cut stalks into 1" pieces; measure rhubarb. For each quart of rhubarb measure 1/2 cup to 1 cup sugar. Combine rhubarb and sugar in a large saucepan, stirring to coat rhubarb with sugar. Let stand in refrigerator 3 to 4 hours.

Bring rhubarb slowly to a boil over medium heat, stirring to prevent sticking. Cook 1 minutes.

Pack hot rhubarb and juice into a hat jar. Clean jar rim. Adjust lids and bands. Process in a hot water canner for 15 minutes.