To cook rhubarb, cut it into inch pieces and remove the stringy peel. Cook in a glass or earthen casserole dish in the oven until it is soft, adding just enough sugar to sweeten. This will give you a splendid product.
Do not use the leaves of the rhubarb. And do not cook rhubarb in tin; the mineral salt or acid content of the fruit reacts upon the metal and sets up an active poison.