Add ⅓ cup granulated sugar and stir well.
Let the rhubarb macerate for an hour. All you have to do is let the rhubarb sit on the counter and it will do all the work of releasing its juices.
Pour the rhubarb pieces and juices into a medium pot.
Grind 4 allspice berries in a mortar and pestle and grind to a fine powder. Alternatively, you can put the allspice in a ziploc bag and give them a good whack with a meat mallet.
Add the ground allspice and ⅓ cup water to the rhubarb and set the mixture over medium to medium-high heat.
Cook for 8-10 minutes, or until the rhubarb is soft. If the mixture is too thick, you may need to add an additional tablespoon or two of water.
Serve with ice cream, pork, chicken...