Cutting the pretty stalks and removing toughness
Perhaps it's a premature to go all mid-west turn of the century old woman, but I've been canning! It's pretty simple to can high acid foods like tomatoes, pickles, and fruity preserves. You don't NEED equipment but it will increase your chances of not getting scalded!
Rhubarb is in season...(as many other cold weather creatures) so eat it while it lasts!
I got this recipe from rhubarbinfo.com (where else??)
It's quite a tasty one.
8 cups rhubarb
1/4 chopped preserved ginger
Cut the rhubarb into 1" pieces, remove the tough strands of the outer membrane. Mix rhubarb and sugar, let stand overnight or for several hours.
Cut rind from fruit into 1 inch pieces, cover in cold water, and boil. Simmer until tender and drain.
Chop the fruit pulp (without the white part: pith) and add to rhubarb. Boil then cook on low for 10 minutes until the mixture thickens. Add ginger and rind. Stir for 5 minutes and skim foam.
The canning part is probably more difficult. Canning jars are under $10 a dozen at your local grocery (or broadway panhandler etc.). You can get tongs especially for canning (or a kit) which makes things easier.
What you do need:
stock pot (preferably 2) big enough to submerge your jars
rack for the pan bottom
the jars..with clean lids!
wipes of some sort
nice to have: ample pots and pans for sterilizing
actual canning rack
Sterilize the jars by washing them and placing (including the lids...but separately) them in hot water.
Bring a big pot of water to boil (or start boiling when you're ready to start loading stuff into jars)
Fill each jar with liquid, being mindful of air bubbles (which can be removed by spatula) and goo around the mouth. Leave 1/4-1/2 inch head space. After all the jars are sealed, boil for about ten minutes in the pot. Lucky you, now there's fresh fruits and veggies for the winter!
However, if you're actually going to can...look it up so you don't get botulism!