1 pound rhubarb
1/2 to 3/4 cups sugar, depending on your taste, and your rhubarb.
Wash rhubarb petioles, and cut into 1/2 inch segments. Place in saucepan. Heat gently and slowly, stirring to prevent scorching, until rhubarb gives up enough liquid to dissolve sugar. Add the sugar, stirring until it dissolves. At this point you can turn up the heat a little. Continue to cook until rhubarb is the texture of applesauce.