Rhubarb Syrup For Drizzling

1 pound of rhubarb (leaves removed, stalks chopped)

1 cup water

1/3 cup sugar (or more to taste)

Chop the rhubarb into bite-sized pieces, aiming for slices that are less than an ich wide. Toss the chopped rhubarb into a pot with 1 cup water and sugar. Heat to medium-high and bring your mixture to a bubbling boil then lower to medium. Let simmer for 15 minutes, stirring occasionally. Once the rhubarb is soft, strain the mixture through a fine-mesh to separate the syrup from the pulp. Pour rhubarb syrup into a glass jar and refrigerate.