This rhubarb simple syrup is great when mixed into mocktails or cocktails, but it can also lend a unique flavor to sparkling water or juice. When reduced to a thicker syrup it can be served over spring fruit salads, yogurt, pancakes, waffles, oatmeal or ice cream. The syrup should last for several weeks in the refrigerator.
2 pounds rhubarb, ends removed and discarded and stalks chopped
4 cups water
1 ¾ cups sugar
Note: To make a thicker syrup for use on pancakes or waffles, simmer it for several minutes longer until the liquid reduces and gets thicker.