To begin with, when I harvest my rhubarb, I make a sauce.  I slice the rhubarb in a food processor, even the largest slice is smaller that I can slice with a knife. Shorter slices, less strings. Then, for every cup of sliced rhubarb I add ¼ cup sugar and one packet of unflavored gelatin. Cooked over medium heat until sugar/gelatin is dissolved and rhubarb is softened. Sometimes, if the sauce is a bit green, I will add a few drops of red food color.  Sometimes, I add a sprinkle of cinnamon.  Sometimes, I melt a little crystallized ginger in with the sauce. Sometimes I grate a little orange peal into the sauce. This is then frozen in one cup baggies ready to use in a variety of recipes.