This recipe comes from my Mom and is great on toast, pancakes or on banana ice cream.
5 cup rhubarb
1 1/2 cup sugar
1 package fruit pectin
Directions: In a large saucepan add the rhubarb and sugar and mix. Let set for 30 minutes. Turn on heat and bring to a boil for 5 minutes. Remove from heat and add fruit pectin. Ladle into hot, sterile jars and seal with covers tightly.
Variation: You can add a cup of wild blueberries to the rhubarb.