When we moved, we brought a few rhubarb plants from our old property which were Zuki's grandfather's plants.
They almost died sitting in pots for about 5 years then transplanted into bad subsoil. Finally last fall we moved the plants to a healthy location and they liked it there. We harvested our fist batch and I took them in and made jam straight away.
4 parts organic rhubarb to 1 part organic cane sugar.
It's that simple.
Just cut the rhubarb into 1 inch chunks, wash and place in a saucepan on medium heat. Do not add water, when the juices sweat out this provides enough water for the jam. As it softens use a potato masher and mash all the chunks. Add the sugar and simmer on low until thickened.
This tart jam can be added to pies, crisps and crumbles. Can be eaten on bread or crackers, served over ice cream or just eat it straight out of the jar like Zuki likes to do.