If needed, clean and chop your rhubarb stalks into 1-2 inch pieces.

In a medium sized pot over medium heat, combine sugar, rhubarb, and water.

Bring the mixture to a boil, reduce heat to simmer. Let the mixture simmer for five minutes, or until the rhubarb is soft and tender.

Remove the pot from the heat and let it sit for 10 to 15 minutes until the mixture has cooled.

Set a fine mesh strainer over a bowl and strain the cooled rhubarb mixture through the strainer gently pressing all the liquid through to the bowl below using a spatula or wooden spoon.

Discard the cooked rhubarb and pour your syrup into a glass bottle or other glass airtight container for storing.

Store your syrup in the refrigerator for up to two weeks.