On the same day I made the strawberry rhubarb crumble, I also made rhubarb and rose syrup. This syrup recipe was also from 101 Cookbooks and can be found here.
Click over to her site for the recipe, but just to summarize, you'll combine 4 stalks of chopped rhubarb with 2 cups of white sugar in a saucepan. Stir it well and leave it for 45 minutes (unheated) where it will become a sugary paste type mixture. Add 2 cups of water and bring to a simmer over medium heat. Continue simmering for 15 to 20 minutes. Then, strain the mixture through a cheesecloth and fine mesh strainer. (I don't have cheesecloth so I used paper towel, which worked fine). Discard the solids. Transfer the liquid into a clean saucepan and add a bit of freshly squeezed lime juice. Simmer for 15 more minutes, until the syrup has thickened, and remove from heat, letting it cool completely. Stir in a splash of rose water and thassit!
Al ate it with waffles the next morning.
It's really tasty and very easy to make. Let me know if you try it!