Line an 8×8″ baking dish with parchment paper. Purée the rhubarb (you’ll need about 0.6 lbs. chopped rhubarb to get 3/4 cups juice), and then strain the juices through a mesh sieve and into a sauce pan. I just used my hands to press down on the puréed rhubarb to squeeze all of the juice out.

Heat the rhubarb and lemon juices, as well as 1/2 cup of the sugar, in a sauce pan over medium heat until the mixture reaches 113 degrees. Then, add in the remaining sugar. Once the mixture reaches 238 degrees, pour in the pectin. Continue to boil and stir for 1-2 minutes.

Remove the pan from the heat, and then immediately pour the hot mixture into the prepared dish. Sprinkle lightly with granulated sugar and let set for 2 hours.

When set, carefully lift the confection out of the pan. Cut into 1″ squares (or use cookie cutters to shape) and roll them in sugar until they are well-coated. Store in an airtight container.