Bring water and sugar just below boiling point, so the sugar dissolves.

Meanwhile, clean the rhubarb and cut them into smaller pieces.

Once the rhubarb is sliced into smaller pieces, add them to the sugar syrup and let them simmer for 20-30 minutes, until all the rhubarb is cooked tender.

Let the cooked rhubarb stand for about 10 minutes after turning off the heat.

Now strain the rhubarb through a sieve and press the last juice out of the rhubarb with the back of a spoon.

Pour the syrup into bottles and close with a lid.

Once the syrup is cold, it is ready for use. Remember to store it in the refrigerator.

Optionally, pour the syrup into plastic bottles that are not completely filled and put them in the freezer until needed. This way, you can have delicious summer syrup all year round.