Trim off leaves and stem ends; they're poisonous.

Cut stalk into 1" chunks and place stalks in a saucepan big enough to provide some simmering room.
Barely cover with water.
Bring to simmer, cover, and cook gently until tender.
Add sugar to taste (approximately 1 c. sugar to 4 c. fruit).
Use warm or cold as-is; as a filling for shortcake; as a pie filling; or in Rhubarb Crunch.