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Wash the rhubarb and remove any leaves and the base of the stalks.
Chop rhubarb stalks into pieces, roughly ½ inch to 1 inch long.
Measure the rhubarb. For every quart (4 cups), add ½ cup of sugar. Note that a quart of rhubarb weighs roughly 2 pounds, so you'll need ¼ cup of sugar for every pound of prepared rhubarb.
Allow the rhubarb to macerate in the sugar for 1 to 2 hours, stirring occasionally. When the rhubarb has released its juices and dissolved all the sugar, it's ready for the next step.
Prepare a water bath canner for hot pack canning (preheated to about 180 degrees F). Prepare jars and rings.
Place the macerated rhubarb into a stockpot and slowly bring it up to a gentle boil. As soon as it begins boiling, remove from heat and ladle into prepared jars leaving ½ inch headspace.
Process in a water bath canner for 15 minutes (below 1,000 feet in elevation) for both pints and quarts. See notes for higher elevations.
Remove jars from the canner and allow them to cool completely on a towel on the counter. Check seals after 12-24 hours and store any unsealed jars in the refrigerator for immediate use.