Yield: 1 Recipe
Wash and cut into 1 inch lengths without removing the skin. Place in baking dish and add 1 c sugar to each qt of rhubarb. Cover dish and bake until tender. Pack hot rhubarb and syrup which has formed, into clean jars, to wiithin ½ inch of top of jar. Put on cap, screwing the band tight. Process in water bath 5 minutes.
Source: Kerr Canning Book