I have both rhubarb and raspberries in my back forty, and they make a great jam or compote or whatever you want to call it. (Easier than pie making, and it keeps...) The critical thing is to cut up the rhubarb and let it sit for a day with the added sugar -- this has the effect of "shrinking" the pieces so they can cook up nice and thick in their own extracted juice (candied ginger and orange zest are nice additions at the end too),