Hurrah for the rhubarb season!
I do like a bit of stewed rhubarb, particularly on my muesli after it has been chilled in the fridge (the rhubarb, not the muesli).
Here's how I normally cook it:
Chop your rhubarb into short pieces, put in a pan with a little bit of fruit juice, a piece of cinnamon stick, a star anise, and some sugar or honey to taste (probably more than you expect to need, rhubarb can be quite tart). This time I also included a tablespoon of syrup from a jar of stem ginger.
Bring to a simmer, then cover and cook for about 20 minutes until the rhubarb is falling apart. Cool, then chill overnight.
Serve on your muesli/porridge and/or with greek yoghurt.
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