Step 1

In a medium saucepan stir together all ingredients except rhubarb

Step 2

Bring to a boil and boil, stirring until sugar is dissolved

Step 3

Reduce heat and simmer 5 more minutes

Step 4

Strain and discard solids

Step 5

Pack rhubarb into 4 250 ml jars (half pint) Pour the hot liquid into the jars to 1/2 below rims.

Step 6

Center lids on jars and screw on rings until finger-tip tight

Step 7

Process in a boiling water bath 10 minutes.

Step 8

Allow to cool, then label and store unopened jars in a cool dark place