Peel the rhubarb stalks and cut them into small square pieces.
Then weigh them, and to each pound allow three quarters of a pound
of powdered loaf-sugar. Put the sugar and the rhubarb into a
large, deep, white pan, in alternate layers, the top layer to be
of sugar--cover it, and let it stand all night. In the morning,
put it into a preserving kettle, and boil it slowly till the whole
is dissolved into a thick mass, stirring it frequently, and
skimming it before every stirring. Put it warm into glass jars,
and tie it up with brandy paper.