Add the rhubarb into the pan, and continue to cook for 15 minutes. Once it's done, pop it in a sterilised jar and place it in a cool, dark place for up to three months.

Anna Skinner is a Newsweek senior reporter based in Indianapolis. Her focus is reporting on the climate, environment and weather but she also reports on other topics for the National News Team.

Anna Commander is a Newsweek Editor and writer based in Florida. Her focus is reporting on crime, weather and breaking news. She has covered weather, and major breaking news events in South Florida.

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