Peel the sticks of rhubarb, cut them in 2"-long pieces, and put them in a preserving pan; cover them with cold water and boil till tender.
Put the same weight of sugar as of rhubarb into the preserving pan; moisten with 1/2 pint of water per 2 lb.
of sugar, and boil till a drop of the syrup falling into cold water forms a soft ball.
Then add 1 tablespoonful of lemon juice per 2 lb.
of sugar, and return the rhubarb to the syrup.
Simmer till a drop of the syrup pressed between your damp fingers makes a ribbon about 1" long when the fingers are separated.
Put into warm pots as usual and cover when cold.