Wash and dry rhubarb.

Chop off exposed ends and throw them away.

Chop rhubarb into thin slices approx 1/2" thick. (If they are too thick, they may cook at different times.)

Put all four ingredients in one pot on stove over medium heat.

Stir every couple of minutes and cook until rhubarb is soft. (It took mine around 10 minutes to get to the consistency I like.) Feel free to mash the pieces if it's too chunky.

Remove from heat and let cool. Once thoroughly cool, place in jars and refrigerate.