Rhubarb Simple Syrup

Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart about 10 minutes.

Line a strainer with a double layer of cheesecloth set over a bowl and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.

Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.