Rhubarb Syrup and Pulp

I may have mentioned in the past that we have a large rhubarb patch.  This is an awesome thing, but with a limited desire for dessert (I know we're weird) it is sometimes hard to use as much of it as we would like. Rhubarb syrup to the rescue!

When your supply of rhubarb overwhelms your desire for cakes and pies, simply place several cups of chunks into a sauce pan, cover with water and add as much sugar as you like. We do about 1 cup per 3 cups of rhubarb and 2 cups water. 
Bring the pot to a simmer, and simmer until the rhubarb piecs are tender. 
Scoop the rhubarb into containers to freeze for use in muffins, waffles, pancakes etc and pour the syrup into containers to use as mixer for mules or juleps, or as a sweetener for lemonade!