I canned 18 pints of rhubarb today. Rhubarb is easy to can. You can do it in a boiling water bath - you don't need a pressure canner. Rhubarb is also easy to freeze - I always freeze some for crisps, but I love stewed rhubarb on my waffles in the morning.
To can -
1. Prepare your rhubarb. Wash and cut into small pieces. Place the rhubarb in a sauce pan or stock pot and add just enough water to the bottom so it doesn't scorch - you don't need much, rhubarb has plenty of water in it. Bring to a boil stirring once in awhile to get the stewed pieces up from the bottom and the still hard pieces from the top down into the liquid. Sweeten to taste with your choice of sweetener.
2. Steralize your jars - either in boiling water or a dishwasher.
3. Fill your jars with rhubarb - use a non metal spatula to release any air bubbles that may be trapped along the side of your jars - wipe the rims of your jars off with a paper towel - put new lids on top and fasten with jar rings.
4. Place in a boiling water bath and process for 15 minutes (from the time that the water returns to a boil) - making sure the jars are all submerged.
5. Remove and cool. When cool, test to make sure they have all sealed.