Place chopped rhubarb and honey/sugar into a saucepan and mix well. Make sure to coat all the rhubarb pieces.

Let the saucepan sit for about 3 hours or until moisture is drawn out of the rhubarb and there is some liquid in the bottom of the saucepan.

Get your canner water boiling and prepare jars, lids, and rings.

Heat the saucepan of rhubarb and sweetener just until boiling.

Fill jars leaving 1/2" headspace. Make sure to remove any air bubbles.

Wipe rims and place lids and rings.

Place jars into boiling water canner and process pint jars for 15 minutes, adding time for elevation.

Remove jars from canner and let cool.

Check lids for seal and remove rings to store.