Chop the rhubarb into rough pieces. You want chunks about a ½ inch to 1 inch long, but don't stress the size. They're all getting strained out anyway. Just make sure they're relatively similar so they break down at the same rate.

Combine rhubarb, water, and sugar in a saucepan. Stir it once to make sure the sugar isn't sitting on the bottom where it can scorch.

Bring everything to a boil over medium-high heat. You'll see the sugar dissolve and the rhubarb start to soften almost immediately. Once it hits a rolling boil, back off the heat to medium.

Simmer for 7-10 minutes until the rhubarb falls apart. This is where the magic happens. The rhubarb will go from firm stalks to a soft, stringy mush that looks like it's giving up on life. That's exactly what you want. The more it breaks down, the more flavor you extract.

Set a fine-mesh strainer over a bowl and pour the mixture in. Don't rush this step. Let gravity do most of the work for the first minute or two.

Gently press the solids with a wooden spoon. You're coaxing out any remaining syrup trapped in the pulp. Press too hard and you'll push through cloudy bits. Press too softly and you'll leave flavor behind. Aim for firm but controlled pressure.

Let the syrup cool to room temperature. It'll thicken slightly as it cools. You should end up with about 3 cups of syrup that's somewhere between blush pink and deep rose, depending on your rhubarb.

Let it cool completely before you bottle it. I let mine sit and cool in the container on a towel on the counter.