In a small saucepan, bring rhubarb, sugar and water to a slow boil. Let cook for 10 minutes. Remove from heat and let cool completely before straining into a glass jar. Syrup can be stored in fridge for up to 2 weeks.
FOR THE MOCKTAIL
Fill glasses with ice. Add 1-2 tbsp simple syrup per glass and top with sparkling water. Garnish with rhubarb ribbons and enjoy!
FOR COCKTAIL
Add 1.5 oz liquor of choice per glass. Fill glasses with ice. Add 1-2 tbsp simple syrup per glass and top with sparkling water. Garnish with rhubarb ribbons and enjoy!