What about roasting some of the rhubarb? Rhubarb is juiciest after rain, so picking it a few days where you haven't had any rain for a few days might result in less water in the rhubarb. Maybe wait until closer to the end of the season when the weather has been hotter and drier.
Not sure if I mentioned this before in another thread, I'm old and tend to repeat myself.
You can reduce the amount of sugar needed to sweeten rhubarb by about 1/2 if you add a little baking soda to the sugar before mixing it into the rhubarb. It doesn't take much baking soda, about 1/4 t for every 4 cups of diced rhubarb.
Cut up rhubarb in small pieces and put in a large bowl. Add sugar and let stand on the counter overnight. (stir occ.). In the morning put in a pan and bring to a boil and boil for 10 minutes. Add jello. Stir until dissolved. Put in jars and keep in the refrigerator. Keeps for weeks.
Don't let yesterday take up too much of today. Will