I have the good fortune of a mother in law who grows rhubarb. She came to visit us last weekend and brought me quite a huge bundle. I made a strawberry rhubarb slab pie with some of it (blog post to follow later) and this morning I made jam with what was left.
I found this recipe in my Rachel Ray magazine.
1/2 cup sugar
1/2 cup water
1 teaspoon lemon juice
2 cups rhubarb, sliced thin
In a medium skillet over medium heat, dissolve the sugar in the water, stirring frequently. When the sugar has disappeared, add the rhubarb and cook 10 or 15 minutes, until the rhubarb is soft and broken down. Cool and put it in a container.
This isn't a huge batch jam. It made enough to last about a week, and maybe share with a friend.