Rhubarb Syrup

Place rhubarb and water in a saucepan over medium-high heat, causing them to rapidly increase in temperature. Gradually decrease the heat to a moderate level and continue cooking until the rhubarb becomes tender and starts breaking down, approximately 10 minutes later.

Next, prepare a strainer by lining it with two layers of cheesecloth and positioning it over a container, allowing the liquid to be separated from the solids. Carefully press on the rhubarb with a wooden spoon, pressing gently to extract any remaining juice. This process should yield around 2 cups of liquid, which can then be discarded or saved for future use.

Return the extracted liquid to the saucepan over a moderate heat source and stir in an equivalent amount of sugar. Continue cooking until the sugar is fully incorporated, taking around 2 to 3 minutes. Finally, skim off any foam that forms on the surface of the syrup and allow it to cool down.