Wash the rhubarb stalks thoroughly under cold water and trim off any leaves or dry ends.

Cut the rhubarb stalks into uniform 1-inch (2.5cm) pieces to ensure even cooking.

Place the chopped rhubarb, granulated sugar, and water into a medium-sized heavy-bottomed saucepan.

Set the saucepan over medium-low heat and stir occasionally until the sugar has completely dissolved.

Allow the mixture to simmer gently for 10 to 15 minutes, stirring carefully so the rhubarb doesn't turn into a complete mush.

Once the rhubarb is tender and the liquid has thickened slightly, remove the pan from the heat.

Serve warm over porridge or allow to cool and refrigerate for use as a topping for yogurt or ice cream.