1. Chop washed rhubarb into 1/2- to 1-inch pieces.

2. Place chopped rhubarb in a large pan. 

3. Add just enough water to cover the rhubarb, bring to a boil, and then simmer on "low" until rhubarb is soft, about 30 minutes, stirring occasionally.

4. Strain the mixture through a jelly bag, or a very fine sieve, pressing with the back of a spoon to extract the juice.

5. Discard the solids or use them to make another rhubarb recipe.

6. If you want to sweeten the juice, do so by adding about 1/4 cup of granulated sugar for each 2 pounds of rhubarb. Add the sugar immediately after straining the stewed rhubarb and stir to dissolve the sugar completely.

Follow Steps 1-5 above.

6. Transfer the juice to a non-reactive pan, and to each quart of juice, add one cup of granulated sugar.

7. Heat the juice and sugar, until the sugar is dissolved.

8. Skim, and bring to a boiling point.

9. Pour into hot jars and seal, according to manufacturer's directions.

3 cups of chopped rhubarb is approximately 1 pound.