Boil the sugar and water, lay the rhubarb in a large pie-dish, pour over the water and sugar, cover the dish tightly, and stew the rhubarb slowly in the oven for about half an hour, or until the pieces are tender but not broken. Then raise them carefully and lay them in a dish, boil the syrup over the fire until it is reduced by about one-third, then pour it over the rhubarb.
N.B. - Add a strip of lemon-rind, if liked, to the syrup while it is stewing in the oven. It can be cooked in a saucepan on the fire, but more care is needed to see the pieces do not cook into a broken mass. If outdoor rhubarb is used, it often requires to be peeled, and a little cochineal added to colour the syrup prettily.