6 Cups Fresh Rhubarb	1/4 Cup Water Or Less
1 Cup Sugar

Trim the leaves from the rhubarb, wash the stems and cut into one-inch chunks. Put into a heavy non-aluminum saucepan with the
sugar and water, cover and set over a low heat. Stew gently for at least one hour - the slower it cooks the better.

Delicious over vanilla ice cream or on its own.