- In a large non-stick skillet off the heat, combine all of the ingredients. Bring to a boil over medium-high heat, being careful not to burn the sugar. Cook over medium heat for 2 minutes or until the rhubarb is tender, stirring often (see note).
- Remove from the heat and let cool. The pan-roasted rhubarb will keep for 1 week in an airtight container in the refrigerator. Let sit out at room temperature for 15 minutes before serving.
Select rhubarb stalks that are roughly the same size so that they cook more uniformly. If this is not possible, remove pieces of rhubarb from the skillet as they are ready (they should be tender but not falling apart).