This simple syrup is easy to make and useful in so many ways!
- Difficulty: Easy
In a small saucepan, add all your ingredients and bring the mixture to a boil (Note: stir the sugar in so it doesn't stick to the bottom).
Reduce the temperature and let this simmer for 10 minutes (until the rhubarb is fairly soft and easy to break down.
Take the syrup off the stove and let it come to room temperature.
Strain through a fine mesh strainer and store in the fridge for up to 2 weeks.