Add water, sugar, and fresh rhubarb to a heavy bottom pot.
On medium heat bring mixture to a boil.
Lower heat, allow to simmer for 15 to 20 minutes. Cook rhubarb until it is soft and breaking.
Set mixture aside to cool.
Using a fine mesh strainer, allow syrup to strain. Refrain from pushing down on the rhubarb, doing so will leave sediments in the syrup.
Store in refrigerator for up to 6 weeks.