Toss all the ingredients in a large pot and bring to a boil.
Take the mixture down to a simmer and allow it to cook for about 5 - 10 minutes longer, or until the mixture slightly thickens. Stir frequently while mashing the rhubarb as you go. .
Strain the mixture to remove the pulp. Store the pulp in a separate container and use as a jam on your bagels or toast.
Allow the syrup to cool to room temperature.
Store the syrup in an air-tight container for up to two weeks in the refrigerator.
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