Trim and wash rhubarb; slice coarsely.
Place rhubarb in heavy saucepan; stir in sugar and nutmeg. The nutmeg is to mellow the rhubarb only; you shouldn’t be able to taste it as such.
Heat slowly, stirring often until sugar is dissolved. Cover, and cook gently over low heat until soft, about 15 minutes.
Beverly Pepper, The Glamour Magazine After Five Cookbook, 1952 (modified)
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