In my Book of Firsts...

Rhubarb is pushing up early in all this warm weather.

I am waiting for there to be enough to make stewed rhubarb, a dish I've eaten every spring since I can remember.  I don't use a recipe, just eyeball it, but you want** about 

3 cups of rhubarb (cut in 1/2" pieces)
1/4 cup of sugar (or more to taste)
1/4 cup of water

You simmer it all (15-20 minutes until it is all soft but not sticking to the bottom of the pot)  It is best eaten chilled. It can be added to yogurt, top pancakes or pork...but i like it best made slightly sour and eaten on its own for breakfast. I always think of my Grandma pulling one of the great stalks from her northern garden and giving it to me whole* with a little sugar in the bottom of a mug and leaving me to the chilly spring morning with my snack.  I can almost feel the pain in base of my jaw from that sour taste of spring ( a tonic she called it.) 

 
* make sure not to give children the leaves since they are poisonous. In fact, you can lay the cut off leaves around the base of plants where you wish to discourage weeds or boil the rhubarb leaves and mix with water and soap for a natural insecticide.

** spring 2020, recently making a few changes that give a good result:
4 cups of rhubarb
1/4 cup of  maple syrup
1 small juice box of pure apple juice (instead of the water)