Wash and chop the rhubarb into small, approximately 1/2-inch pieces. No need to peel it! The skin contributes to the beautiful pink color of the syrup.

In a medium saucepan, combine the chopped rhubarb, granulated sugar, and water.

Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and simmer.

Continue to simmer for 10-15 minutes, or until the rhubarb is very soft and has broken down, and the liquid has taken on a lovely pink hue. The longer you simmer, the more color and flavor will extract.

Remove the saucepan from the heat and let the mixture cool slightly for about 5-10 minutes. This helps to further steep the rhubarb flavor.

Strain the syrup through a fine-mesh sieve into a clean jar or heatproof container. Use the back of a spoon to press down on the rhubarb solids to extract as much liquid as possible. Discard the solids (or save them for a compote!).

Allow the syrup to cool completely to room temperature before covering and storing it in the refrigerator. It will thicken slightly as it cools. The syrup can be stored in the refrigerator for up to 2-3 weeks.