In a medium saucepan, combine the water and the chopped rhubarb.

Bring to a boil on the stovetop.

Reduce heat to medium-low. Simmer for 20 minutes, or until rhubarb has broken down into mushy, pale pink strands.

Use a fine mesh strainer to separate the rhubarb from the rhubarb-infused water.

Discard the pulp and return the rhubarb-infused water to the saucepan. Add the granulated sugar, stirring until it dissolves.

Simmer mixture over low heat for 5 minutes. Do not boil.

Remove from heat. Transfer to a small bowl and allow syrup to sit at room temperature until completely cool, about 1 1/2 – 2 hours.

Use as desired. Store leftover rhubarb simple syrup in an airtight container in the refrigerator for up to 3 weeks.