Bring everything to a simmer in a saucepan. Cook until the fruit is very soft. Taste it and add more sugar if it needs it. As Gwendolyn says, it should be a little tart. (That is, your Foxy Lady should be a little tart. Ha!)

Set a fine strainer over a bowl, pour in the rhubarb and let it sit to drain off the liquid.

Once it's done, scoop the stewed fruit into a container and eat or refrigerate for later.