Rhubarb can be eaten raw but because of its tartness, it is generally cooked and sweetened first. It can be sweetened with sugar, honey, syrup, or berry preserves. When cooking rhubarb do not use aluminum, iron or copper pans. Rhubarb has high acidity and will react with these types of metals. The reaction will cause the rhubarb to turn a brownish color and can cause the pan to discolor. It is best to use anodized aluminum, non-stick coated aluminum, or enameled cast iron pans. If the rhubarb is being baked, glass bakeware can be used also.
Because rhubarb varies in sweetness, it is hard to determine how much sugar is needed. The rhubarb will also sweeten as it cooks. Start out with a small amount of sugar. Once the rhubarb has cooked, more sugar can be added if necessary.