The stalks should be firm. Use none that are withered. Put them in cold water for an hour. Cut up into pieces about 1/2 inch long. Put over the fire in a porcelain-lined pan and add plenty of sugar. Add sufficient water to cover, and let it come slowly to the boiling-point. Let it stew gently until tender, and, after taking it off the fire, let it get cold before serving.
Raisins may be added to this dish. The proper proportion is a third of a cupful of seeded and cut raisins to 1 cupful of cut rhubarb.