1 c. sugar
4 c. rhubarb in 1 inch pieces (about 1 3/4 lb.)
1 tsp. grated lemon peel

Combine sugar with 1/2 cup water in medium saucepan. Over medium heat, stir until sugar is dissolved and syrup comes to boiling. Reduce heat. Add rhubarb and lemon peel, simmer, covered 10 minutes or until tender, not mushy. Remove from heat, let stand covered on wire rack until cool.