Preparation 1. Combine the sugar and vinegar in a large, heavy- bottomed pot, such as a Dutch oven. Bring to a boil, stirring until sugar has dissolved 2. Add rhubarb and all remaining ingredients. Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 2 hours 3. Ladle into sterile jars(8 oz) and process, according to safe canning procedures. Cool and store.