I just love rhubarb sauce and this is chunky, which makes it even better!
3 quarts rhubarb pieces (approximately 1/2 to 1-inch chunks)
3 cups sugar (next year, I might decrease the sugar just a little)
2 teaspoons vanilla
Stir rhubarb and sugar together and place in four-quart slow cooker. Cover and cook on high setting for two hours, then remove lid and cook another hour to thicken slightly. Before filling canning jars, add vanilla. Ladle into sterile jars and process using a water-bath for 15 minutes. Makes about four pints.
I found this recipe here – http://theeclecticblogger74.wordpress.com/2013/08/15/feeling-saucy/