Step by step recipe:

1. 5 min.
   Put 500 g rhubarb in a pan, after preparing it as shown here.
   
   Tip 150 g caster sugar over the top and shake or stir gently.
2. 30 min.
   Leave at room temperature for the sugar to act, and after 30 minutes or so you'll see that rhubarb juice has begun to collect in the bottom of the pan.
3. 
   This is the sign that you can put it on to cook gently, covered with a lid.
4. 20 min.
   Leave to cook on low heat for about 20 minutes until it is "stewed". Check by stirring: you should no longer be able to see individual pieces of rhubarb. They should have disintegrated into a smooth purée.
   
   Your stewed rhubarb is ready. Leave to cool, then keep refrigerated in a sealed container.

Remarks:

Taste the fruit before it's completely cooked to see if it needs a little more sugar.

If you'd like a smoother result, you can blend the rhubarb briefly, but it's hardly necessary.

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Source:

Home made.

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