5 ounces rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
1 cup granulated sugar ( I use organic cane sugar or maple syrup )
1 1/4 cups water
Combine all of the ingredients in a saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes.
Remove from the heat and, using a fine-mesh strainer, strain and discard the rhubarb solids (or now use to make muffins). Let the syrup cool to room temperature, then transfer it to a resealable container and store in the refrigerator for up to 3 weeks.
Pour aprox 1/4 cup of syrup into a glass of club soda or spring water for a refreshing drink.
Add to fruit salad or plain yogurt
Reduce a little more by cooking longer and top pound cake or angel food cake