3 c. rhubarb
1 tsp. baking soda
1 c. sugar
Water

Cut the rhubarb into 1/2 inch pieces and put into a saucepan with just enough water to cover the bottom. Sprinkle with sugar and baking soda. Cook gently until tender. Young rhubarb will cook in 5 to 7 minutes. Tougher, older stalks may require as long as 15 minutes.

NOTE: Very good. Sweet. No acid taste.