4 cups chopped rhubarb
3 cups sugar
2 generous fronds of rosemary
2 lemons, zested and juiced
1. In a large, non-reactive pot, combine the rhubarb, sugar, rosemary and lemon juice.
2. Stir so that the sugar coats everything evenly and let it sit for 30-45 minutes, until it looks juicy. Place pot on the heat and bring to a bubble. Cook until the rhubarb has broken down (7-10 minutes).