How to bottle rhubarb

Three kilos of Yorkshire forced rhubarb will fill about half a dozen jars Photograph: Tim Hayward

Top and tail, then cut into 2-3cm chunks Photograph: Tim Hayward

To make the syrup measure 525g of granulated sugar ... Photograph: Tim Hayward

... pour into 1200ml of boiling water and simmer for a couple of minutes Photograph: Tim Hayward

Pour the syrup over the rhubarb and allow to soak overnight Photograph: Tim Hayward

Dismantle the jars and lids and put them through the dishwasher. Unload them while they're still steaming hot. A jam funnel is incredibly useful for all sorts of kitchen tasks and doesn't cost much. Put it through the dishwasher too Photograph: Tim Hayward

Use a slotted spoon to lift the rhubarb out of the syrup and into the jars. Shake and wiggle the jars so the maximum is packed in. Photograph: Tim Hayward

Put the syrup back into a pan and bring to the boil Photograph: Tim Hayward

Pour back over the rhubarb to just a couple of millimetres below the rim. Screw the lids on firmly Photograph: Tim Hayward

Line a large pot with a tea towel. Back off the lid of each jar by a quarter turn and arrange them so they don't touch each other Photograph: Tim Hayward

Fill the pot with warm water to cover the lids Photograph: Tim Hayward

Over half an hour, bring the water bath up to a gentle simmer at 90C (194F) and hold for three minutes. Notice how the lids are still domed upwards Photograph: Tim Hayward

Remove from the water bath and, protecting your hands with a cloth, screw down the lids firmly. Allow to cool and make sure the lids have 'popped' inwards, and there you have it: bottled rhubarb which will keep (in the dark) for up to a year Photograph: Tim Hayward