Makes 1 1/2 cups
1 1/2 cups chopped rhubarb (about 5 stalks)
About 1 cup sugar (I used a little less)
1 1/2 cups water
Place rhubarb, sugar, and 1½ cups of water in a saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.
Turn off the heat and allow to cool. Strain syrup into a large jar.