Canned Rhubarb

From 1919:

Wash the rhubarb and then cut into one-inch blocks. Place in a saucepan and add one cup of sugar to each two bunches of rhubarb.
Steam slowly until the fruit is soft.
Fill into jars and then adjust the rubbers and lids and partially tighten. Place in a hot-water bath and process for thirty minutes. Remove from the jar and fasten the lids securely. Store in a cool place.
When cooking rhubarb add one half cup of water to prevent burning and cook slowly. The rhubarb contains large quantities of water and will then provide sufficient moisture or juice of its own. Rhubarb stewed and sweetened and then served ice cold makes a delicious fruit cocktail.