Wash the rhubarb and cut off the ends. Roughly chop the rhubarb and add it to a medium-sized saucepan along with the water.
Bring to a boil then simmer for around 20 minutes or until the liquid has reduced by half. The rhubarb will look very mushy and the water will be pink.
Remove from the heat and strain the liquid through a sieve into a bowl. Use a spoon to squeeze as much liquid from the rhubarb as you can. Discard the rhubarb.
Wash the pan then return the liquid to it along with the sugar.
Put the pan back over the heat and stir continuously until the sugar has dissolved. Simmer for a few minutes until the liquid looks like the consistency of syrup.
Add a funnel and strainer to the mouth of a bottle then strain the syrup into it.
Cool before using.
Notes
When selecting rhubarb for this recipe look out for stalks that look clean and don’t have any signs of damage from insects and avoid any stalks that feel slimy or look floppy.
The pinker the rhubarb the sweeter it will be.
No two rhubarb syrups ever look the same so yours might be a lighter or darker hue of pink depending on which rhubarb or sugar/honey you use.
After adding the sugar and turning the rhubarb liquid into a syrup you can strain it again to catch any leftover rhubarb, this will result in a clear syrup without any bits.
Store in a sealed glass bottle in the refrigerator for up to 7 days.