• Place a 2 or 4-cup measuring cup with a fine mesh strainer next to the stove.
• Wash the rhubarb. Cut off the root end and any green stem. Chop the rhubarb into 1 inch pieces.
• Place the rhubarb and the water in a 3 or 4-quart saucepan. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes. After 10 minutes remove the saucepan from the heat, put a lid on the pot, and let it steep for 10 minutes. (Simmering and then steeping the rhubarb will break down the rhubarb into a pulp and draw out the color and flavor.)
• After about 20 minutes, the rhubarb will become mushy and lose most of its color. The water will be a bright pink/red. Strain the rhubarb liquid through a fine mesh strainer into a medium-sized bowl, separating the rhubarb from the liquid. Because the rhubarb breaks down more than raspberries or strawberries, the resulting liquid will be slightly more opaque and thicker
• Rinse out the saucepan. Add the rhubarb liquid and the sugar to the saucepan. Stir the ingredients together. Heat the mixture over medium-high heat until it just begins to simmer in order to dissolve the sugar. Once it starts to simmer, remove the saucepan from the heat and let the rhubarb syrup cool to room temperature.
• Pour the syrup into a clean glass jar or container that has a lid and store it in the refrigerator for up to 2 weeks. The syrup can also be frozen in a freezer-safe container for up to 3 months or as ice cubes that can be added to drinks.

How to Use the Rhubarb Syrup

• This syrup is great for drinks and cocktails. Increase the sugar to 1-1/2 cups (300 grams) for a thicker syrup for pancakes.

How to Make Rhubarb Ice Cubes

• Refrigerate the strawberry syrup overnight. Pour the syrup into an ice cube tray and freeze. Add the strawberry ice cubes to your favorite drinks or cocktails.